Zucchini Abundance

Chocolate Zucchini Cake could not be easier to make. (Maureen Zebian/The Epoch Times)

What to do when that zucchini plant is too prolific? Mine has produced 60 pounds of fruit so far. My neighbors won’t open their doors should I show up with the green oblongs in hand, but they welcome me with smiles on their faces when I approach with fragrant chocolate zucchini cake or basil-enhanced zucchini pancake batter ready to fry.  

Chocolate Zucchini Cake

This cake could not be easier to make. 

1 chocolate cake mix
4 eggs
3/4 cup good salad oil, such as canola
3/4 cup sour cream or plain yogurt
3 cups finely shredded zucchini, NOT peeled, but cored and seeds and soft center removed
1 teaspoon each: vanilla, lemon, and almond flavoring
1 teaspoon cinnamon
1 teaspoon allspice

No need to use any other liquid; the zucchini is the liquid.Put everything into a mixing bowl and beat until all is well combined.

Bake in a well-greased and floured 9x13 inch pan at 325 degrees F for 45 minutes.

Test with a toothpick to make sure it is done. Let cool and cut into squares.

Lightly frost if desired, but it is good “as is.”  

Zucchini Pancakes

These pancakes are similar to potato latkes. 

3 cups shredded zucchini, not peeled, but cored and seeds and soft center removed
2 eggs
Salt and pepper, to taste
Garlic powder, to taste, or minced fresh garlic
A few drops hot sauce, to taste
Shredded/minced basil, to taste
1/2 teaspoon grated nutmeg
1/4 cup flour (better yet, baking mix or pancake mix from a box)

Blend everything together well. If the batter looks a bit runny, add another tablespoon of flour. Let batter stand 10 minutes for flavors to blend. In a heavy skillet, fry small portions of batter until brown and crispy on both sides. Drain on paper towels and serve hot. 

Excellent with chicken or ribs.