Zucchini (with cake recipe)

I believe that growing a garden is part of maintaining food storage. If you are in an area where you could possibly grow something - whether it be in a full-out garden or in a pot in your house or apartment - gardens are part of food storage.

Around these parts, we have zucchini, and typically, a lot of it.

I don't love to preserve zucchini by itself. However, I know one person who gets lots of zucchini, makes A LOT of zucchini bread and freezes the bread - ready to eat as long as it lasts. Just a thought...

Today, I made zucchini cake and thought I'd share the recipe with you. Look for items from your food storage - hopefully you have everything and don't have to run to the store for any ingredients.

Enjoy.
Zucchini Chocolate Cake

1/2 cup applesauce (to cut the fat)
1/2 cup margarine
2 cups sugar
2 eggs
2 teaspoons vanilla
2 and 1/2 cups grated zucchini
2 and 1/2 cups flour
4 Tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 cup sour milk (to sour, use 1 Tablespoon vinegar or lemon juice and fill the rest with regular milk. Let sit for a few minutes to sour.)

Mix well. Sprinkle with chocolate chips and/or nuts. Bake in 9x13 pan, greased and floured, at 350 degrees for 35 minutes or until toothpick comes out clean.


This cake turns out so moist and good, you don't need frosting - just a tall glass of milk to accompany it.