I lost all sense of theme in this month’s blog posts, which ranged from grilling tofu, to induction cooking and canning, to pickling eggs. So I might as well round it out with another random topic: baking with zucchini.
People rarely plant zucchini seeds without later bemoaning the endless crop. It’s hard to plant just the two or three hills recommended for a family and even harder to thin each zucchini hill to a single plant. I watched my dad make this mistake every season and then watched my mom as she stared at a kitchen counter hidden under baseball bat-sized zukes, wondering what to do with them all. Yet year after year, I make the same planting mistake, and although I’m diligent about plucking zucchini when they’re about the thickness of an empty paper towel roll, some always get away.
So every year I eat, process, and give away lots of zucchini. But only recently have I returned to, and improved on, one of my mom’s staples for feeding zucchini to kids: Chocolate Zucchini Cake.
Learn to bake with zucchini and make Chocolate Zucchini Cake