Welcome to another week of balancing leftovers with the new bounty from this week’s basket. No doubt we’re moving quickly into the peak of summer season now. Here’s what I am planning to make (or still plan to make, in the case of some of last week’s basket ingredients!)
I’m also still hoping to make a zucchini chocolate cake of some sort, maybe to freeze, since the fridge is already overwhelmed with leftovers as it is!
Like I mentioned last week, we have some soggy lettuce hanging around, so you’ll notice some recipes this week that feature ingredients from weeks past as we try to not let anything go to waste.
This post begins with a tragedy and a word of warning. REFRIGERATE THIS CAKE. If you do not, it will get moldy and you will have to throw out more than half of it and you can probably still hear my anguished cries. *sniffle*
But enough doom and gloom, before this “unfortunate incident”, I was raving to everyone about how great it tasted and how happy I was with how the cake turned out. It’s moist, but still light and very chocolately. And fear not, I’ve got tons of zucchini and plan to make it again soon. The full recipe is after the jump.
The recipe starts out pretty basic and has the consistency of a regular pudding cake, until the 2 cups (!) of grated zucchini are added. Hidden veggies are still some of my favorite veggies.
Top with 2 cups of chocolate chips and a half cup of chopped walnuts, and the cake comes out as pretty as it does tasty!
Even though zucchini keeps pretty well in the fridge, I still feel the pressure to use it up. Zucchini bread is a classic, of course, but this recipe ups the ante with chocolate chips and walnuts. Now, I don’t usually choose to add nuts, but since I’ve been eating more veggies and less meat, I thought it was a great way to sneak a little extra protein into my diet.
Grating zucchini is a great arm workout for those of you as out of shape as I am! You’ll need 1 and 1/3 cups. I didn’t peel my zucchini, but the original recipe suggests you do.
By far the greatest part of this recipe is the “dump and stir” aspect. Add all ingredients to a bowl. Stir. Bake. Eat.
90 minutes at 350 F later, the zucchini bread is ready.
About 5 minutes before the bread is actually cool enough to handle, I am already burning my fingers enjoying a steaming slide with a glass of milk.
This week’s basket was quite a haul. I’ll start posting quantities so you can get a better idea of just how much this is.
Back row: Blueberry jam (8 oz), blueberries (1 pint), green kale, bulls blood beets, red leaf lettuce, 8-ball zucchini (6).
Front row: Peaches (5), green bell peppers (4), heirloom tomatoes (2), bicolor sweet corn (6 ears), gold zucchini (2), and an asian cucumber (although it really looks like a regular cucumber to me, especially when compared to the bumpy, curved one I got last week).