Chocolate Zucchini Cake

So, I am not even much of a chocolate fan, but I absolutely love this recipe for chocolate zucchini cake.  Not too chocolaty, with a hint of cinnamon and vanilla and insanely moist.  Not to mention the crunchy brown sugar, chocolate chip topping. 
 
This recipe has been in my family for quite sometime. I'm not exactly sure where it came from, but it's a definitely a keeper.  I had never made it myself until last year.  We had planted our first garden and it was overflowing with zucchini, so we made this cake almost weekly.  We didn't plant this year, because we are moving soon, but some lovely neighbors were kind enough to share some zucchini with us,

Enjoy!

Heidi

Chocolate Zucchini Cake

Ingredients:

1/2 cup butter, softened
1/2 cup oil
1 3/4 cup sugar
2 eggs
2 cups grated zucchini
2 1/2 cups flour
1 1/2 tsp. vanilla
1/2 cup buttermilk *
4 Tbsp. cocoa
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Topping:
1 cup chocolate chips
1 cup brown sugar

Instructions:
Cream together butter, oil, and sugar in a mixer.  Add eggs, zucchini and vanilla. In a separate bowl, mix dry ingredients together.  Add dry ingredients slowly to wet ingredients and mix well.

Grease a 13x18 cook sheet (make sure it has an edge).  This will make it more like brownies and feed more people. Pour batter in pan and sprinkle with the brown sugar and chocolate chips. 

Bake at 350 degrees for 20-25 minutes or until a toothpick comes out almost clean. It will still be gooey because of the melted chocolate chips.

Tips:
* If you do not have buttermilk,  add 1/2 Tbsp. white vinegar to 1/2 cup milk and let sit for 10 minutes.
* It is good to peel the zucchini and take out the seeds before shredding if using a large zucchini.
* Use room temperature chocolate chips.  Sometimes I freeze them, and they did not melt as well.
* DO NOT OVERCOOK!

Lemon Ricotta Pancakes with Buttermilk Syrup

Growing up, Sunday was always our day for a big breakfast.  It didn't matter if it was actually for breakfast, lunch or dinner, my dad would give us a great spread. (breakfast was always his specialty.)  I have carried on the tradition with my little family and these have become our favorite Sunday pancakes. I am visiting my family in Utah right now so I got to return the favor and serve pancakes to them for dinner tonight.

 

This recipe has evolved many times and I think I am finally completely satisfied so I am ready to share.  They started off as a great creamy pancake.  Then we got crazy and added the ricotta and lemon. Then we got hooked on the fresh blueberries, but when we tried the fresh raspberries, it was all over.  So make them how you would like, but you sure better make the buttermilk syrup to go with them.  It really makes them outstanding.

 

Enjoy!

 

Heidi

  

LEMON RICOTTA PANCAKES

INGREDIENTS:

• 2 cups flour
• 2 Tbsp. sugar
• 4 tsp. baking powder
• ½ tsp. salt
• 2 eggs, beaten
• 2 cups milk or coconut milk for extra creaminess.
• 4 Tbsp. oil
• 1 ½ tsp. vanilla
• ½ cup ricotta cheese
• juice and zest from 1 large lemon
• 3/4 cup fresh raspberries or blueberries

DIRECTIONS:

• In mixing bowl, combine flour, sugar, baking powder, and salt. Set aside.  In another mixing bowl, wisk together milk and ricotta cheese until well blended. Add eggs and oil and mix well.  Add liquid mixture all at once to dry mixture and stir just until moistened. Do not over mix. Gently fold in fresh fruit.

• Pour about ⅓ cup batter onto hot, lightly greased griddle. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surface and edges are slightly dry.  

• If everyone doesn’t want the fruit, just add a few berries to each measuring cup of batter before pouring on the griddle. (I like to cut up the raspberries a bit so there are smaller pieces throughout.)

• Serve with Homemade Buttermilk Syrup.
  
  
  
  
  
  
  
  
  
  
  
  BUTTERMILK SYRUP 
  
  
  INGREDIENTS:
  
  
• 1 ½ cups sugar
• 1 ½ cubes butter
• ¾ cup buttermilk
• 2 Tbsp. Karo Syrup
• 1 tsp. baking soda
• 2 tsp. vanilla

DIRECTIONS:

Mix all ingredients except vanilla and baking soda in a large saucepan.  Bring to a full boil. Remove from heat and add vanilla and baking soda.  Let cool and pour into glass bottle and store in fridge.  It becomes solid in the fridge because of the butter, so you will need to heat each time before serving. I have found that I like it better if I strain the syrup before I put it in the glass bottle to serve or store.  This way it ends up completely smooth. 

Gooey Lemon Brownies

Lemon is one of my very favorite things and these gooey lemon brownies really hit the spot. They have just the right amount of lemony goodness and are quick and easy to make. I found this recipe on Pinterest a while back and had to give it a try.  Now they have turned into one of our favorites.   I make them for people often and I am always getting requests for the recipe. I wish I could take credit for coming up with this delicious concoction. Only a couple of tips, DO NOT OVERBAKE, and be prepared to zest some lemons.


http://www.beckybakes.net/2012/04/04/sticky-gooey-lemon-brownies/


Enjoy!

Heidi