I was so happy when a friend gave me a gargantuan zucchini this week, so I could make two of my favorite recipes. This first was this chocolate zucchini cake, recipe adapted from King Arthur Flour. It is dense and moist and marvelous. The zucchini, which you can just make out in this photo, is nearly undetectable while eating. I topped mine with whipped cream and raspberry sauce, and it was perfection.

Chocolate Zucchini Cake

• 1/2 cup butter
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup sour cream or yogurt
• 2 1/2 cups unbleached All-Purpose Flour
• 3/4 cup Dutch-process cocoa
• 2 cups shredded zucchini (I probably used 3 cups!)
• 1/2 cup chocolate chips

Directions

Preheat the oven to 325°F. Lightly coat a 9″ x 13″ pan with baking spray

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 35 – 40 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.

I grew up with this zucchini bread, and it never disappoints!

Zucchini Bread

• 3 eggs (beaten frothy)
• 1 c oil
• 1 c sugar
• 1 c brown sugar
• 2 tsp vanilla
• 3 c flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp cloves
• 2 c shredded zucchini
• Bake at 325 for 50 minutes (3 loaves)

Directions

Preheat oven to 325 degrees. Prepare 3 bread pans with cooking spray.

Beat eggs until frothy, then add oil, sugars and vanilla. Combine dry ingredients, then mix in. Stir in zucchini. Bake for 50 minutes, or until a toothpick tester comes out clean. Cool for 10 minutes, then remove from pans.