By Lucy McCullough
The zucchini is such a prolific green squash that man/woman has created numerous ways to eat it. Cookbooks probably exist that feature this vegetable alone. It can be eaten raw in a salad, spiralized and eaten as a pasta substitute, sauteed in garlic (delicious with lamb), steamed with onions and topped with butter, batter fried, grilled, baked in a casserole with cream cheese and bread crumbs, made into relish or fritters, baked in many variations of zucchini bread and, of course, the Chocolate Zucchini Cake.
The zucchini cake was introduced to us by our neighbor, Mike Davis, when he was working with us at the Catamount Tavern in the log cabin in the early ‘80s. He asked if it would be okay for him to bake his mother’s (Bev Thomas) cake recipe. It was a huge success and it has since been served at many of our family member’s birthdays and one son-in-law baked several for his wedding cake. It is very chocolaty and moist. The kids probably won’t even guess there is zucchini in it.
Chocolate Zucchini Cake
1/2 cup butter, 1/2 cup oil, 1 3/4 cup sugar
1/2 cup sour milk* or buttermilk, 1 teaspoon vanilla, 2 eggs
2 1/2 cups flour, 8 tablespoons special dark unsweetened baking cocoa, 1/2 teaspoon baking powder, 1 teaspoon baking soda.
Add the dry ingredients to the cream mixture. Beat well. Stir in 2 cups of grated zucchini. Pour into greased and floured 8×12-inch pan. Sprinkle the top with chocolate chips. Bake at 350 degrees for 40-45 minutes. Cool cake thoroughly before frosting.
Combine 3 ounce package of cream cheese, 1 stick of softened butter, 2 cups confectioners sugar, 1 teaspoon vanilla
* For sour milk, add 1 1/2 teaspoons vinegar to milk to equal 1/2 cup
Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996.