Whole Wheat Zucchini Chocolate Cake

Whole Wheat Zucchini Chocolate Cake

1/2 cup yogurt
1/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk or milk soured with 2 tsp. vinegar
1 tsp salt
2 1/2 cups whole wheat flour
4 Tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
2 cups finely diced, peeled zucchini
1/2 cup chocolate chips
powdered sugar icing if desired

Stir yogurt and oil with sugar, and then add eggs, vanilla, and buttermilk (or soured milk).  Sift together flour, cocoa, baking powder, salt and soda.  Add liquid mixture.  Stir in zucchini and turn into greased and floured 9 x 13 baking pan.  Sprinkle the top with chocolate chips and bake at 325 degrees  F for 400-45 minutes.  When cool, frost with icing if desired.

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comments:  The cake was good, very moist, definitely a good way to use up zucchini.  My kids weren't very happy with the texture (from the whole wheat) but I've since discovered that it IS my wheat grinder.  I spoke with someone at a kitchen supply store who told me that the Magic Mill did grind wheat a little coarser than the newer mills and (naturally) she even recommended one.  

Tomato and Zucchini Pasta

I saw this on Jennie's blog and it just made my mouth water.  If this isn't a good reason to plant a garden I don't know what is.  She graciously said I could post it here for others to see.

Here's what you need:

8 oz linguine

2 medium tomatoes, chopped

1 medium onion, chopped

1 medium zucchini, sliced

1/4 cup parsley

1 Tbs olive oil

2 garlic cloves, chopped

1 tsp each:dried basil, dried oregano

1/8 tsp each:salt and pepper

1/4 cup fresh grated Parmesan cheese

Cook linguine (I used spaghetti), drain and keep warm. In a large skillet heat olive oil then add zucchini, onion and garlic. Stir fry for several minutes until zucchini is soft. Add tomatoes, parsley, basil. oregano, salt and pepper. Stir gently and remove from heat. Stir in pasta. Sprinkle Parmesan cheese over the top and serve.

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