In our exuberance, we planted 7 hills of zucchini. As the garden grew, we began to realize that we were being over-taken by zucchini plants. We would lay in bed at night, listening to the plants grow. It seemed as though they would engulf the entire house!
As we looked for ways to share our bounty, it soon became apparent that our friends and neighbors had had enough of our generosity. They refused to answer their door when they saw us with bags of the green cylinders in hand. Drop and run didn’t work either. People at church began to lock their car doors – out of the fear that the ‘zucchini fairy’ might leave 10 pounds of the stuff in the front seat during services.
In an effort to disguise our gift, I began baking zucchini bread. . . . which soon joined the list of banned substances in our neighborhood. Experimentation and research finally joined in harmonious results. Soon, batches of zucchini relish, mock apple pies, and chocolate zucchini cakes were flowing from the kitchen – much to the delight of all recipients. . . .
And so, with that as an introduction – I share with you my recipe for chocolate zucchini cake – topped with a decadent chocolate ganache frosting. . . . I promise – if you don’t tell anyone that there is zucchini in this cake – they won’t know the difference. This cake is rich, moist, and almost brownie-like. You will want to grate and freeze zucchini in 3 cup amounts – just so that you can make this year round!