CSA Newsletter_Session 4_Week 2_07/26/12

What’s In the Box this Week?

It’s that time of year when the squash & zucchini seem to grow overnight from young & tender to oversized, perfect for zucchini bread and stuffed squash. 

Too much squash and zucchini? 

Maybe we should take some advice from Marie Antoinette when she said, “Let them eat cake”

Zucchini/Squash Chocolate Cake:  from the “Joy of Gardening Cookbook”

Prep time:  25 minutes, BakingTime:  40 minutes, Serves:  8

  • 4 ounces unsweetened chocolate
  • 1/2 cup vegetable oil
  • 1/2 cup butter, at room temperature
  • 2 cups sugar
  • 3 eggs, beaten
  • 1 Tbs vanilla extract
  • 2 cups sifted all-purpose unbleached flour
  • 1/3 cup cocoa
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/3 cup buttermilk or sour cream
  • 3 cups coarsely grated zucchini and/or summer squash
  • 1/2 cup chopped nuts (optional)

Preheat oven to 350.  Melt the chocolate & oil in a small saucepan over very low heat.

Cream the butter until light; add the sugar, eggs, & vanilla.  Beat well.  Add the melted chocolate & mix well.

Sift together the dry ingredients & stir them into the batter with the buttermilk.   Mix the zucchini/squash & nuts into the batter.

Grease &  flour two 9-inch cake pans.  Divide the batter between the pans.  Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool the cake completely before frosting with whipped cream or your favorite frosting.  (This cake is great without any frosting)

If you would like to try bread or cakes in the fall or winter when the oven will take the chill off the kitchen, you can grate the squash/zucchini, portion it for the recipe you want to make and freeze it.  When you are ready to bake, thaw the squash/zucchini & squeeze out the excess moisture before using in the recipe.

The Student Farm

 

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