Moist, tasty and easy to make. Use up shredded zucchini you have frozen for another day or right from the garden.
Chocolate Zucchini Cake
½ cup of margarine
½ cup vegetable oil
1 ¾ cups white sugar
1 teaspoon vanilla
½ cup sour milk
2 ½ cups of flour
4 tablespoons cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon cloves
2 cups shredded zucchini
½ cup chocolate chips
In a large bowl, cream margarine. Add oil and stir together until combined. Add sugar, eggs, vanilla and sour milk. Beat well. Mix all of the dry ingredients together and add to butter/sugar mixture. Stir in zucchini. Bake in a well-greased and floured 9” x 12” baking pan.
The chocolate chips can be added and mixed in with the dough or sprinkled on top just before going into the oven.
Make your own Sour Milk
½ cup of milk
½ tablespoon of lemon juice OR vinegar
Stir and let sit for a few minutes to let the milk curdle
Frozen shredded zucchini can be used. Thaw completely. Drain off any liquid and pat dry.
Liquid from thawed zucchini can be used in soups, stews and stock.
Bake in two 8” square pans – freeze one for later use.
With the discovery today that the rhubarb has made its debut for the 2015 season, it seemed fitting to include a recipe that has been around our home for what seems like forever. This recipe comes from Cooking Made Easy – Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd.
Spiced Rhubarb Muffins
(Excellent as Puddings)
Yield – 10 average size muffins
A two-way recipe serve hot, with butter, as very moist muffin – or with a sauce or cream as puddings. Batter will rise very little during baking.
Oven temperature – moderately hot, 375 degrees
Butter 10 average sized muffin rings
Sift, then measure 1 cup Monarch Pastry Flour (any kind will do)
Add 3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Sift together twice, then sift into a bowl
Stir in 1/2 cup brown sugar lightly packed
1 cup rolled oats
1 cup 1/4 inch diced raw rhubarb
Beat well1 egg
3/4 cup milk
1/2 teaspoon vanilla
3 tablespoons shortening melted
Make a well in the dry ingredients and add the liquids all at once. Combine the mixture with the fewest possible strokes – batter should look rough and pebbly, do not try to make it smooth. Spoon batter into prepared muffin tins, filling them two thirds full.
Bake in a moderately hot oven, 375 degrees 25 to 30 minutes.