Yes, this is related to knitting...
Until 2 days ago, I have never heard of such a dessert. Now, when I googled for this recipe, it's all over! A friend gave me this gigormous zucchini and I decided to make zucchini bread. Most bread that I tried to make ends up being a bit dry... so I was wary on just trying any recipes there are out there. Now, comes the knitting connection... I read Anne Hanson's blog at Knitspot. Anne not only has beautiful knitted shawls, sweaters, and socks, she also have beautiful photos of the produce from her garden. So, I thought she would be a good source for Zucchini Bread recipes. She gave me this Zucchini Fudge Cake recipe and I baked it today. I DID NOT squeeze out the extra water from the shredded zucchini. The cake is to bake in a 9x13 pan for 40 minutes, but it took me close to 70 minutes when the middle was cooked. But it was still moist and good!
Besides Emily, we are not frosting people...I took Anne's advice and just sprinkle some powdered sugar on top. It is sweet enough. I still have 1/2 a Zucchini left after making this plus 2 loaves. My next try is to use the zucchini on Friendship Bread starter (which I have 18 in my freezer!). And, I'm going to try it on a Bundt pan. Instead of the Vanilla pudding mix it asks for, I'll substitute it with chocolate pudding, add 1/2 cup unsweetened cocoa and we'll see how that goes..
Thanks, Anne! Here's the recipe:
Zucchini Fudge Cake
4 large eggs
2-3/4 C sugar
2 t vanilla
3/4 C butter or margarine softened
3 C unsifted all purpose flour
1/2 C unsweetened cocoa
2 t baking powder
1 t baking soda
3/4 t salt
1 C buttermilk (or 1 C sweet milk with a little added vinegar, let stand)
3 C coarsely shredded zucchini
1 C chopped walnuts (or pecans)
Grease & flour a 9x13 baking pan. Preheat oven to 350° F. Beat eggs with electric mixer until fluffy. Gradually add sugar, beating until thick & lemon colored. Gradually beat in vanilla & butter. In a large sifter, combine flour, cocoa, baking powder, baking soda & salt. Sift half the flour mixture over egg mixture, stir together. Add buttermilk & stir until combined. Sift in remaining flour mixture and stir until combined. Fold in zucchini & nuts.
Bake at 350° for 40 minutes or until a toothpick comes out clean.
(Notes: I cream the eggs, sugar and butter, add the buttermilk, skip the sifting part and just stir the dry ingredients together and mix everything except the zucchini & nuts together at once - it's never turned out bad for not going through all the fancy steps. The frosting recipe that goes with the cake is below, but I usually just dust the top with powdered sugar)
Chocolate frosting
1 C butter or margarine softened
2 pounds unsifted confectioner's sugar
1/2 C unsweetened cocoa powder
1 T vanilla
1/3 to 1/2 c milk
Beat until creamy.