Zucchini Season

It is officially zucchini season here in the Northwest. Jokes about locking your doors and cars, aren’t really jokes. There is “National Sneak Some Zucchini Onto Your Neighbor’s Porch Day”!

I think we could build log cabins and end homelessness with those huge zucchini the size of my thighs! That’s about all those big ones are good for anyway….. and everyone is looking for a new recipe to do something with all that zucchini! I know I was! This is the one I found first that I wanted to try. I was in the mood for some baking!

Hahahaha!! I couldn’t help myself… this made me laugh way too hard!!!

This recipe is from Taste and See. Holly has a really great blog over there! She loves a lot of the same things I do! Check it out here!

This recipe was exactly what I was looking for… something with zucchini, cause, well.. duh, it’s zucchini season! It has chocolate, always a bonus! It is made in a cast iron skillet. I love cooking with cast iron and right now we are in transition, so most of my baking things are packing in storage. I do however have a couple of my cast iron skillets so this was perfect!

I made this for Sunday evening dessert after dinner with the family. It did not disappoint! The only things I did differently was, I added more chocolate chips… I didn’t really measure. I just used what was left in the bag I had. I don’t think too much chocolate is a thing! I also didn’t have the Turbinado sugar, I just used the organic cane sugar that I have.

This recipe is super yummy, denser than you think of cake being. More brownie like, which to me is even better than cake. I will definitely be making this again!

Here is a link to Holly’s recipe.

Healthy Chocolate Chip Zucchini Cake

Serves: 12

This Chocolate Chip Zucchini Cake is so easy! Full of oats, chocolate chips, cinnamon, ginger and of course shredded zucchini!
Author: Holly Sander



Ingredients:

2 cupsunbleached all-purpose flour, or all purpose gluten free flour
1 cupold-fashioned oats
1/2 cuppacked light brown sugar
3 tablespoonsgranulated sugar
3 teaspoonsground cinnamon
1 teaspoonground ginger
1 teaspoonbaking soda
1/2 teaspoonbaking powder
1 teaspoonsalt
1 cupsemi sweet chocolate chips, plus, 1 tablespoon for sprinkling on top
3large eggs
1/4 cupcoconut oils
1/2 cupgreek yogurt
3 tablespoonsalmond milk or regular milk
3 teaspoonspure vanilla extract
2 1/2 cupspacked grated zucchini, about 2 small zucchini
1 tablespoonturbinado sugar for sprinkling on top optional

Directions:

Preheat the oven to 350 degrees F. Use coconut oil to grease a 10 inch skillet (or grease and flour a 9 inch round baking pan).

Stir the flour, oats, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, salt and 1 cup chocolate chips together in a large mixing bowl and set aside.

Whisk the eggs, coconut oil, Greek yogurt, milk, and vanilla together in a small bowl and pour into the dry mixture. Gently combine, then stir in the zucchini. Try not overwork the mixture.

Scrape the batter into the baking pan, sprinkle with the turbinado sugar and reserved chocolate chips, and bake for 40 minutes, until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, then slice and enjoy.

Source: tasteandsee.com

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DVO

Happy Baking!

Elizabeth XOXO

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