I bet from the title you thought I was writing about bikini season, right? Wrong, but with the temperature in the 100′s, I almost wish I was. It is sweltering here. My thermometer says that it is 82 degrees, but my thermometer is full of it. It’s actually 472 degrees. I have not worn a bikini in so long. Instead I am opting for the retro 1940′s one piece (or is it vintage?) mommy suit. I’m like a modern day pin-up!
(Image via ShopRuche.com)
‘Tis the season of zucchini, fa la la la la la la la la.
That’s right. It’s the season of summer vegetables, my favorite being the one, the only, the zucchini. I remember growing up, my mom use to grow these MONSTER zucchini’s. They were HUGE (or they were huge because I was so small…). I love that it can be grilled, steamed, grated, you name it, zucchini can be in it. It is super versatile. Even better, if your kids don’t like vegetables, it can be easily hidden. Now, my kids really like veggies, so I don’t really have a problem, but I grew up eating this and it’s a summer staple in my house.
from my mom’s recipe box
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups All Purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa
1 teaspoon cinnamon
2 cups grated, raw zucchini, drained (I squeeze it in a towel).
Cream butter, oil and sugar in the bowl of a stand mixer with the flat beater attached. Add the eggs, one at a time until blended. Mix in vanilla and buttermilk and then add the dry ingredients. Fold in zucchini.
Line a 9×13 with parchment paper. Grease pan. Preheat oven to 350 degrees Fahrenheit. Pour batter into the pan, sprinkle chocolate chips on top and bake for 45 minutes.
Seriously, soooo good. And kids never know there’s zucchini inside. “Is this chocolate cake?” “Yes, it’s chocolate cake.”