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Zucchinis for Days!

 I grew a lot of zucchinis!  This was my first harvest, off of just one plant! Today I decided to make a cake. Next time, I'll save myself some hassle and make this batter into cupcakes. And I'll skip the frosting because it's really not needed! ETA: I've now made these into muffins and they freeze really well. Can sub coconut oil and leave out the chocolate chips. Still plenty sweet. This super rich and moist chocolate zucchini cake is topped with milk chocolate fudge frosting- you won’t even taste the vegetables! Ingredients AD 2 cups  ( 250g )  all-purpose flour  ( spoon & leveled ) 3/4 cup  ( 62g ) unsweetened natural  cocoa powder 2 teaspoons   baking soda 1/2 teaspoon   baking powder 1 teaspoon   espresso powder  (optional) 1/2 teaspoon   salt 1 cup  (240ml) canola or vegetable  oil 1 cup  ( 200g )  granulated sugar 3/4 cup  ( 150g ) packed light or dark  brown sugar 4  large  eggs , at room temperature 1/3 cup  ( 80g )  sour cream  or  plain yogurt , at room

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