Chocolate Zucchini Cake

Chocolate Zucchni Cake

Growing up, Saturday morning was Mom’s baking day.  It was always a delightful day with delicious smells of pies, cobblers, and cookies wafting from the kitchen.   In late summer, one of those scrumptious treats was chocolate zucchini cake.   We couldn’t wait to dig into the warm cake with melted chocolate pieces and crunchy nuts on top.

While making this cake, my sons wandered into the kitchen and they each asked the classic question of what I was making.   When I told them, they each gave me a disgusted look with my youngest saying “Mom, a combination of zucchini, nuts, and chocolate chips doesn’t sound like they belong in cake.” 

At dinner that night, my husband, a staunch zucchini hater, ate his cake first and declared it delicious.  Both my sons loved it too with one saying, “I can’t believe zucchini could taste so good!”  My husband looked at me and asked, “There wasn’t zucchini in there was there?”   I just smiled knowing that I snuck one by him.   How could it did not taste good?   It was Mom’s recipe!


  • ½ cup soft butter
  • ½ cup cooking oil
  • 1 ¾ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup sour milk* or buttermilk
  • 2 ½ cups four
  • 4 tablespoons cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups grated unpeeled zucchini
  • ½ cup chocolate chips
  • ¼ cup chopped nuts


In a mixing bowl, cream butter, oil, and sugar.  Blend in eggs, vanilla, and sour milk.  Stir in flour, cocoa, baking soda, ground cloves, cinnamon, and salt.   By hand, add zucchini and mix well.   Spoon into greased 9×13 inch cakepan.  Sprinkle with chocolate chips and nuts.

If using a glass plan, bake at 325º for about 45 minutes or until cake tests done.  If using metal pan, bake at 350º for about 40 minutes.  

Makes 12 servings.

* To make sour milk, add ½ tablespoon of vinegar or lemon juice to measuring cup and fill to half cup with milk.  Let sit for 5 minutes until curdled.

Strawberry Avocado Salad

Hello Summer!  There are so many things I love about summer it would be hard to pick my favorite.   If I did rank them, the tastes of fresh fruit in season would be in my top five.   Nothing beats a deep red sweet cherry, a mouthwatering juicy peach, or a succulent ripe plum. 

Summer may have officially started today, but for me summer started when Appleland announced they were open for strawberry picking.   I couldn’t make it there, but I was able to snag a quart of these red beauties at the farmer’s market.

I’ve been trying to eat more greens lately so I used some fresh lettuce from the greenhouse mixed with some extra microgreens for added nutrition.   I also added an avocado to provide richness and some cucumbers and slivered almonds for crunch.   I topped the salad with the star of the show, the strawberries.    I wanted the strawberries to be dominant flavor, so I only used a high quality olive oil along with some salt and pepper for seasoning.


  • ½ head leaf lettuce, chopped in bite size pieces
  • handful microgreens
  • ½ avocado, diced
  • 1 small cucumber, sliced
  • 1 tablespoon extra virgin oil
  • salt
  • pepper
  • 1 tablespoon slivered almonds
  • 4-5 strawberries, sliced


In a salad bowl, mix lettuce, microgreens, avocado, and cucumber.  Drizzle with olive oil and add salt and pepper to taste.  Top with slivered almonds and strawberries.

Serves one as main meal or two as side dish.