I must admit, I was skeptical, too. If not for having to get out of my comfort zone each week, I probably would have never tried this. Boy, oh boy, would I have been sorry! You literally get to have your cake and eat it, too! INGREDIENTS:
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups (11.25 ounces) granulated sugar
- 3/4 cup buttermilk
- 1/2 cup melted coconut oil, avocado oil, canola oil or vegetable oil
- 10 ounces of shredded zucchini (I used my #Vitamix mixer…which worked perfectly- no detectable zucchini)
- 1 1/2 cup (7.5 ounces) all-purpose flour
- 1/2 cup (2 ounces) natural, unsweetened cocoa powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
- In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
- Stir in the shredded zucchini.
- Add the flour, cocoa powder, salt, soda and baking powder.
- Stir until just combined and no dry streaks remain.
- Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
- Let cool completely.
- Serve alone, with chocolate frosting or a dollop of lightly sweetened chocolate whipped cream (see note above).
I don’t squeeze any excess liquid out of the zucchini for this recipe; however, previously frozen, shredded zucchini tends to be a bit more liquidy so if using thawed zucchini that’s been frozen, you might drain slightly.
Eat healthy and grow “America Strong!”
Order your Market Basket now! www.sweetbasilfarms.com.
This amazing little gem was found on Mel’s Kitchen Cafe.
We (Sweet Basil Farms) are an 80 acre working farm, consisting of large vegetable, fruit and herb gardens, fruit orchards and livestock. We put great emphasis on natural gardening, growing and livestock management practices. We raise and breed Pyredoodles, Great Pyrenees and Standard Poodles. We also breed and sell poultry, pet pigs, pygmy goats and over 300 varieties of bearded irises and so much more. We are proud of our school partnerships members of Georgia Grown, and believe strongly in helping to promote our fellow farmers, producers and growers and our local economy.
We, both David and I, have always had a passion for growing flowers and plants, deeply rooted from our Grandmothers’ teachings. We, like everyone, began to make a more conscience effort to eat healthy and naturally grown fresh food. Since we have 80 acres, we began by adding a “small” acre and a half vegetable garden. When people began driving an hour or two, just to buy our home grown tomatoes and cucumbers, we realized there was a real need in many communities for busy families like ours.
An 1840’s General Store situated on our property. Because it is right next to my garden spot, and had a porch to cool off in our hot Georgia summer, it quickly became our on-site “Farmers Market”. The old General Store, once the central hub for a bustling railroad community, also served many important roles in the community of Goggans, and was even a United States Post Office (until the 1960’s). This building is a Historical landmark, and sits adjacent to the old “Doctor’s Building”, which is rumored to have served as a Courthouse, jail, and dentist office. There is a church and cemetery where the founding families of “Goggans” were laid to rest. The wagon trail road where the townsfolk would ride down to the creek, is still visible in the winter. The history on our property, rich with farming and community purpose, greatly inspired us to serve our community in a new and exciting way. We believe the old General Store served it’s greatest purpose, by inspiring our Farmers Market To You program.
James 2:14-26 tells us that our faith is dead without works. Our business model is based upon that. The first fruits of our harvest is always given to God. While it is not necessarily the “temple” as it was thousands of years ago, there are many worthy organizations in our community with structures in place, which help us to effectively share the fresh healthy fruits and vegetables with the people in need.
This recipe blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.