Chocolate Zucchini Cake

On September 10, 2026September 10, 2026 By Julie Laing | Twice As TastyIn cakes, ColumnLeave a comment

When it comes to a prolific crop like zucchini, you can’t have too many ways to use it. My first choices are always savory: gratings for Zucchini–Basil Pancakes, slices for a fresh Mixed Vegetable Stir-Fry, or cubes to fold into Shrimp and Summer Squash Enchiladas with Homemade Enchilada Sauce, toss with pasta, or skewer onto Veggie Shish Kebabs with Garlicy Marinade. I pickle plenty of zucchini too, especially as a grilled side dish of Zucchini Escabeche and jars of Double-Spiced Zucchini for my refrigerator, two of several zucchini recipes I included in my pickling cookbook.

Zucchini also bakes beautifully into sweets, such as Zucchini Bread with Sesame Seeds and the cake recipe I share this week in my Twice as Tasty column for the Flathead Beacon. I usually fold other homegrown and homemade ingredients into these bakes for truly Twice as Tasty treats.
Learn to make Chocolate Zucchini Cake

Zucchini Bread with Sesame Seeds

On September 13, 2024September 13, 2024 By Julie Laing | Twice As TastyIn Column, quick breadsLeave a comment

When zucchini plants are putting out fresh squash every day that seem to double in size if you leave them on the vine just one more night, it’s time to make the quick bread recipe I share this week in my Twice as Tasty column for the Flathead Beacon. Almost every cook seems to have a favored recipe for zucchini bread, partly because the bread is so adaptable. I base mine on a quick bread ratio that works for all sorts of flavors.

As I mention in my column, the long list of ingredients in my zucchini bread recipe gives my preferred taste and texture to the loaves—and still uses up plenty of the squash. If you compare it to my Ratio Quick Bread recipe, you’ll see that any ingredients that you don’t have at hand can be replaced by other types of flour, sweetener, and add-ins.
Learn to make Zucchini Bread with Sesame Seeds

Zucchini–Basil Pancakes

On August 25, 2022November 18, 2023 By Julie Laing | Twice As TastyIn Column, grains3 Comments

Zucchini. If you grow it, you likely have more of it than you know what to do with. Even if you don’t grow your own, store-bought zukes tend to be large enough it’s easy to buy more than you need. Fortunately, zucchini and other summer squash are delicious in many dishes, whether obvious or disguised by other, more flavorful ingredients.

I share one of my favorite recipes showcasing zucchini this week in my Twice as Tasty column for the Flathead Beacon: Zucchini-Basil Pancakes. They use two prolific producers from the garden and are tasty on their own or as the base for other flavors, like Grilled Tomatillo Salsa, Spiked Guacamole, and Chipotle-Marinated Grilled Shrimp with Garlic Scape Aioli.
Learn to make Zucchini–Basil Pancakes