Our menu tends to be pretty standard cook-out fare: chips and guacamole, potato and garden salads, corn on the cob, some burgers and hot dogs for the kids and, of course, a ridiculous number of lobsters. We always end up with some new and exciting standouts. This year, it was my brother's fried green beans with bacon horseradish dipping sauce and my sister's herbed blueberry garden salad. I'll post those once I nag them to give me the recipe so I can recreate them! We also had the obligatory buttload of desserts, including my aunt's chocolate chip cookies, my grandmother's apple pies, blueberry pie, peach pie, ice cream, and a cake I found on Fork Spoon Knife. It's insanely chocolatey, super moist, and a sneaky way to get rid of any lingering zucchini in your garden. Serve it with a big scoop of vanilla ice cream and some strawberries and you're money, baby.
Chocolate Zucchini Loaf Cake
Adapted from Fork Spoon Knife
Ingredients:
1 cup flour
1 1/2 cups zucchini, grated
1/2 cup cocoa powder
3/4 cup chocolate chips, semisweet
1 cup lightly packed brown sugar
1/2 tsp cinnamon
dash of salt
2 eggs
1/2 cup vegetable oil
1/2 cup nonfat Greek yogurt
1 tsp baking soda
1/4 tsp baking powder
Preheat your oven to 350 degrees. Mix the eggs, oil, and yogurt in a small bowl. Sift the dry ingredients in a large bowl. Add zucchini and chocolate chips to the dry ingredients. Add the wet mixture in three parts to the dry and fold until just combined. Pour into a greased loaf pan and bake for 60 minutes or until a cake tester comes out clean. Cool on rack to room temperature before slicing. Dust with powdered sugar.
Print the Recipe
This post is linked to:
Tuesday Twister, Alicia's Tasty Tuesdays, Real Food Wednesdays
Adapted from Fork Spoon Knife
Ingredients:
1 cup flour
1 1/2 cups zucchini, grated
1/2 cup cocoa powder
3/4 cup chocolate chips, semisweet
1 cup lightly packed brown sugar
1/2 tsp cinnamon
dash of salt
2 eggs
1/2 cup vegetable oil
1/2 cup nonfat Greek yogurt
1 tsp baking soda
1/4 tsp baking powder
Preheat your oven to 350 degrees. Mix the eggs, oil, and yogurt in a small bowl. Sift the dry ingredients in a large bowl. Add zucchini and chocolate chips to the dry ingredients. Add the wet mixture in three parts to the dry and fold until just combined. Pour into a greased loaf pan and bake for 60 minutes or until a cake tester comes out clean. Cool on rack to room temperature before slicing. Dust with powdered sugar.
Print the Recipe
This post is linked to:
Tuesday Twister, Alicia's Tasty Tuesdays, Real Food Wednesdays
7 comments:
Just a buttload of this would suffice ;) sounds like fun...thanks for sharing it w/ t4t this week =)
I think I would love this! Thank you.
Jo jo! I love a good old fashioned new england clam bake! Our friends live in Maine and we have baked on the iron many times. What a wonderful family day it is huh? The chocolate zucchini cake looks to die for too! Thanks for sharing on the two for tuesday recipe blog hop! Alex@amoderatelife
Sigh, I'm a savory kind of gal, so it's hard for me to focus on cake when there's so much talk of delicous lobster going on :( But the cake sure does look good. Thanks for sharing with Two for Tuesday.
Going to a real clam bake - with a buttload of lobster is on my bucket list!!! The cake sounds scrumptious - and please do get the green bean recipe and post please!! thanks for sharing with us at Two for Tues!
oo i love lobster!!! Wish i was there!
The lobsters looked so delicious there! I love lobsters so much. I am so envious.
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