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 Cella's News

August 2010




What an abundance of zucchini I've had to process this year. The three recipes I'm sharing with you are all new to me and a great addition to my recipe collection.  You really should try them all, they're keepers for sure.  I can't get enough of the cake and have to make sure I have others around to help me eat it.  If you don't eat chocolate, leave out the cocoa and make the cake and frosting without it.  I've made the relish once, but plan to make it again - it's that good.  Pineapple zucchini bread is a real taste treat.

Chocolate Zucchini Cake with Chocolate Buttercream Frosting
(Bonnie Spencer - cake; Anna Stranz - frosting)

Note:  Bake this cake in a bundt cake pan, rounds, rectangular pan, or as 24 cupcakes.  Very moist and delicious!!!  You will be having seconds and thirds, I'm sure.

2 cups white granulated sugar
1 cup vegetable oil
3 large eggs
2 1/2 cups white flour, sifted
1/4 cup cocoa
1 teaspoon baking soda
1/3 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
2 cups shredded zucchini

In a large mixing bowl, combine the sugar, vegetable oil, and eggs.  Mix in flour, cocoa, baking soda, baking powder, salt, milk, and vanilla.  Stir in zucchini.  Bake in greased and floured cake pan(s) in 375 degree oven for 35 minutes or until a toothpick inserted comes out clean.  Cupcakes will be done sooner.

Chocolate Buttercream Frosting
1/4 cup butter, softened
2 tablespoons CriscoŽ
1/3 cup cocoa
2 cups confectioners sugar
1/6 cup milk
1 tablespoon vanilla extract

In a mixing bowl, cream together butter and CriscoŽ.  Mix in cocoa, confectioners sugar, milk, and vanilla until smooth.  Frost cake.

Pineapple Zucchini Bread
(Marge Codd)

Note:  This makes 3 small loaves or 2 large loaves

3 large eggs
1 cup vegetable oil
2 cups white granulated sugar
2 teaspoons vanilla
2 cups zucchini, coarsely shredded
1 cup well-drained crushed pineapple
3 cups white flour, sifted
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons baking soda
1 cup walnuts, chopped
1 cup raisins
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon

In a large mixing bowl, beat eggs, oil, sugar, and vanilla until thick and foamy.  Stir in zucchini and drained pineapple.  Add flour, salt, baking powder, baking soda, walnuts, raisins, nutmeg, and cinnamon and stir gently until just blended.  Pour into 2 large or 3 small, greased bread tins and bake in 350 degree oven for 50 to 60 minutes or until a toothpick inserted comes out clean.

Zucchini Relish

5 cups zucchini, finely diced
1 1/2 cups onion, finely diced
3/4 cup green bell pepper, finely diced
3/4 cup red bell pepper, finely diced
1/4 cup canning salt
1 3/4 cups white granulated sugar
1 1/2 cups white vinegar
1/4 cup water
1 teaspoon celery seeds
1 teaspoon turmeric
1/2 teaspoon mustard seeds

In a non-metallic bowl, combine the zucchini, onions, green peppers, and red peppers.  Sprinkle with salt and add water to cover.  Cover and let stand overnight, or at least 3 hours.  Drain zucchini mixture and rinse and drain well.  In a large saucepan, combine the sugar, vinegar, water, celery seeds, turmeric, and mustard seeds.  Heat mixture to boiling, and simmer uncovered for 3 minutes.  Mix in drained zucchini mixture and return to boiling.  Simmer for 10 minutes.  Ladle into hot, sterilized jars to within 1/2-inch of top.  Place hot lids on and process in a boiling water canner for 10 minutes.  Start timing when water returns to a boil.  Remove from canner, cool.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at marcellastockin@yahoo.com.  I'd love to hear from you.  Providing you with recipes to help make you the best cook in the neighborhood.  Visit my website at cellascookbook.com for more recipes and archived newsletters.