"providing you with recipes to help make you the best cook in the neighborhood"
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
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
In a mixing bowl, cream together butter and CriscoŽ. Mix in cocoa, confectioners sugar, milk, and vanilla until smooth. Frost cake.
Pineapple Zucchini Bread
Note: This makes 3 small loaves or 2 large loaves
3 large eggs
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.
5 cups zucchini, finely diced
Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at email@example.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.