CSA Week 14 (2019)

The diversity and bounty of overflowing summer shares is in full swing. This week you can expect:

  • Tomatoes
  • Cucumber
  • Zucchini
  • Eggplant
  • Green Pepper
  • Watermelon
  • Melon
  • Beets
  • Lettuce
  • Bok Choy
  • Parsley

By now you’re probably all ready for a zucchini dessert recipe.  This one comes from our CSA member Carol.  We’ve been lucky enough to enjoy this moist and delicious recipe as  cake or cupcakes on a regular basis over the past few years, and can attest it is the BEST we’ve ever had.

Chocolate Zucchini Bunt Cake Ingredients

  • 3 cups shredded zucchini
  • ¾ cup powdered cocoa
  • 1 2/3 cup flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs (or ¾ cup soy milk)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 350 F.
  2. Prepare 9 inch bunt pan or 16 muffin/cup cake tins.
  3. Shred zucchini and set aside.
  4. In large bowl: combine cocoa, flour, sugar, cinnamon, baking powder, soda and salt.
  5. In small bowl: combine eggs (soymilk), oil, vanilla
  6. Add egg mixture to dry ingredients and beat vigorously until well blended. Mixture will be stiff.
  7. Stir in zucchini until blended.
  8. Pour batter into pan and bake for 50 to 55 minutes.

 

 

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