Zucchini Cake is the best way to turn over-grown zucchini in something delicious.
Being a farmer means dealing we so many things. While you are taking care of your tomatoes or watering your cucumber you may forget about your zucchini. Zucchini are nice plants but at the peak of the season they can be very productive and if you don’t check them every day they easily overgrow. Overgrown zucchinis are not famous for good flavor, they are actually tasteless and you have to deal with big seeds. You can’t do much with these giant vegetables but turning them in a zucchini cake is absolutely the best alternative.
ZUCCHINI CAKE • ADD SOME SUGAR TO YOUR MISTAKE
- Margarine or butter – 1/2 cup
- Vegetable oil – 1/2 cup
- Sugar – 1 3/4 cup
- Eggs – 2
- Vanilla – 1/2 bean
- Buttermilk – 1/2 cup
- Flour – 2 1/2 cup
- Baking soda – 1 tsp
- Baking powder – 1 Tsp
- Salt – 1/2 Tsp
- Ground cinnamon – 1/4 tsp
- Chopped almonds – 1/2 cup
- Chopped walnuts – 1/2 cup
- Finely chopped unpeeled zucchini – 2cups
- Semi-sweet chocolate chips – 3/4 cup
Mix together soft butter, oil, and sugar in a bowl. Slowly beat in eggs, vanilla and buttermilk.
Take another bowl and combine flour, baking soda, baking powder, salt, and cinnamon. Pour flour mixture into creamed mixture.
Add 1/4 cup almonds, 1/4 cup walnuts, zucchini, and 1/2 cup chocolate chips. Mix everything together and pour into a lightly greased and floured 13 x 9 ” pan. Sprinkle remaining nuts and chocolate chips on top.
Bake at 325 preheated oven for 45 to 50 minutes.
Mix together the half quantity of white light yogurt and half milk with few drops of lemon juice. Let it sit at room temperature for 10 minutes. Your buttermilk is ready to use.
If you end up having lots of overgrown zucchini you can make extra zucchini cake and freeze it. Or throw a zucchini cake party!