We have parents who garden. Their garden bounty puts our potted city plants to shame.
This weekend we went home, and David's dad gave us three (mutant) zucchini. Though not as big as the one our Chinese landlord grew last summer, they were pretty close. What do I do with 18+ cups of zucchini?
Consort Bon Appetit, that's what.
And of course, Bon Appetit delivered...the most delicious, moist, wonderful chocolate cake you've ever eaten on this side of the Mississippi. I pulled a definite kitchen no-no with this one and left my cake unattended while we went to Simone's for a snicky-snack (I know! Horrors!). Growing up without any sense of fear or common sense, my dad used to tell me to imagine everything that could go wrong and assume that it would. I imagined a burned cake, and felt I could live with that. Instead, I rode my bike back in time to pull out the worlds fastest, easiest, most wonderful chocolate zucchini cake to grace the planet with it's presence. Did I learn my lesson? Most definitely. Zucchini cake likes me to go to Simone's.
The cake came out at 9:30pm. Half the pan was gone when I woke up at 6:30. I think we have some very greedy 'Borrowers'.
Chocolate Zucchini Cake
adapted from Bon Appetit
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/3 cup sour cream
1/8 cup milk
2 cups grated unpeeled zucchini
6 oz. semisweet chocolate chips