featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, November 29, 2011


Do you still have any frozen zucchini left over from your garden? I hope so because Cloris has a delicious Chocolate Chip Zucchini Cake recipe to share with all of you today. Enjoy! -- AP



1 cup sugar.
1/4 cup vegetable oil
2 eggs
1 tsp vanilla.
1-1/4 cups all purpose flour.
2 tsp baking powder
1/2 tsp cinnamon
1 cup shredded zucchini
1/2 cup semi sweet chocolate chips.

In mixer, cream sugar and oil. Add eggs and vanilla, mix until well blended. In another bowl, stir together flour, baking powder and cinnamon. Add this and shredded zucchini to egg mixture. Blend until well combined. Mixture will be dry at first, but will thin as the liquid comes out of the zucchini. Pour into prepared 9 inch baking dish. Sprinkle with chocolate chips. Bake in 375 F oven for 25 to 30 minutes, until toothpick inserted in centre comes out clean.

I’ve been lucky enough to have sampled some of this cake. Trust me, you won’t be able to eat just one slice. Even your zucchini hating kids will wolf it down. Will you try this recipe? Post a comment to enter the drawing for a book from our Book Club Friday guest author. -- AP


Liz said...

The unthinkable happened. My neighbor's entire zucchini crop died. Will need to save this for next year.

The Cat From Hell said...

Wow! this sounds fabulicious! I too am going to hang onto thisuntil ext summer.
Nellie's Mom

Jane R said...

One year we had an over-abundance of zucchini and I tried so many new recipes. But, somehow I never ran across one like this. It's definitely going into my recipe collection.