But the passage of time is an ever shifting continuum and to be sure soon enough the horn of plenty will deplete. This brings me to today and my crisper drawer full of zucchini, a small bumper crop of summer’s bounty and provocation for my next cooking showdown. Suddenly the gravity of too much chocolate is lifted by the humor of too much squash. I envision home gardeners anonymously abandoning bushels of the green stuff on sidewalk curbs, empty park benches, the steps of the YMCA. And I set to work with the appreciation that comes with the good fortune of abundance and just enough enthusiasm to use it all up. For this week we double the pleasure with chocolate zucchini cake.
Chocolate Zucchini Cake adapted from Bon Appétit
This is a moist, not too sweet, go-down-easy kind of cake. Even after a few days of intense chocolate eating, the cocoa in this is just right. Bon Appétit included about a cup of chocolate chips and walnuts which I omitted because my tank was on full. If I were to make this again soon I would definitely include them.
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 3/4 cups sugar
1/2 cup butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla
1/2 cup buttermilk
2 1/2cups grated unpeeled zucchini
Directions: Preheat oven to 325°F. Butter and flour a 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt in a medium bowl. Beat sugar, butter and oil in a large bowl until well blended. Add eggs one at a time, beating after each addition. Mix in vanilla extract. Gently incorporate dry ingredients alternately with buttermilk in 3 additions each. Be sure to scrape the bowl from time to time. Lastly mix in grated zucchini, pour into pan and bake for about 50 minutes until done in center, cool then eat.