I had absolutely no idea that the humble zucchini could pack such a punch when it came to size. After a few weeks of unattended folly, I discovered a zucchini to rival a caveman's club. What on earth am I going to do with this thing!??
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| Yep, that's the big one lookin' right at ya!!!! |
There's only so much zucchini slice that one can cook - but the big 'Z' is a pretty versatile critter. From fritters and puree, through to salads and curries the zucchini's delicate flavour means that it lends itself to many different uses.
My abundant supply had me wanting to get creative....Fancy this? A chocolate zucchini cake. All thanks to the Australian Women's Weekly Cakes & Slices Cookbook. Quick and easy, give this a shot and you might be surprised. You can't even taste the addition of the zucchini. I've slightly varied the recipe substituting lemon for orange, and sultanas for pecan nuts. Enjoy!
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| Chocolate Zucchini Loaf |
90 g butter
1 teaspoon grated lemon rind
2/3 cup castor sugar
2 eggs
1 1/4 cups SR flour
1/4 cup cocoa
1/2 teaspoon ground cinnamon
1/4 cup milk
1 cup grated zucchini
1/2 cup sultanas
Cream butter, rind and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Transfer to a larger bowl and stir in sifted dry ingredients, milk, zucchini and sultanas.
Spread into greased loaf pan and cook in a moderate oven for around 35 minutes.
Turn the pan in the oven and cook for a further 10 minutes.
Stand for 3 minutes before turning onto a wire rack to cool.
Once cooked, top with frosting:
15g soft butter
1/2 teaspoon lemon rind
1 cup icing sugar, sifted
1 tablespoon orange juice
Mix butter into icing sugar and rind using the back of spoon to fully combine.
Add orange juice and mix until a spreadable consistency, not too fluid.
It's great to be back writing. Blogging to you all again soon. I have a quince in my fruit bowl that is ripening quite nicely.
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