Self Frosted Chocolate Zucchini Cake

I promised you Dessert didn't I?   

This recipe is great because it has zucchini in it making it terrifically moist and it also has this crispy, chocolatey, crunchy topping that blows you away!  It is so good it actually makes you glad you have 28 zucchini in your garden ready to be picked!  I have had this recipe for many years and it never fails to delight me when I pull it from the oven.  Have fun sharing this one but make sure to save some for yourself!

Self Frosted Chocolate Zucchini Cake

1/3 cup margarine (softened)

1 3/4 cup sugar

1 teaspoon vanilla

1/2 cup vegetable oil

2 eggs

1/2 cup buttermilk (you can substitute regular milk and sour it by adding 1/2 tsp. baking soda

                               and 1/2 tsp. vinegar)

Cream these ingredients together with the mixer.  

Then in a separate bowl combine these ingredients:

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cups flour

3/4 teaspoon baking powder

1/3 cup cocoa powder

Add these dry ingredients together with the creamed ingredients with the mixer. 

Remove bowl from mixer and fold in :

2 cups finely grated zucchini (I peel mine first but that is optional)

yep this is the same batter just a flash picture so you can see it better!

Spread this batter evenly into a greased and floured 9 x 13 pan.   Now sprinkle evenly on top:

3/4 cup milk chocolate chips

3/4 cup brown sugar

Bake at 350F Degrees for 40 to 45 minutes.

 Now go use those Zucchini!

This recipe was shared on these wonderful blogs! 

Make ahead meals for busy moms 

Jam Hands 

Skip to my Lou 

Flour Me With Love 

I Should be Mopping the Floor 

Anyonita Nibbles 

thank you honey blog

Anyonita's Nibbles 

The Country Cook

Mandy's Recipe Box

Zucchini -15 Minute Montreal Style

Why is it that when I bring up the word Zucchini at any given gathering that people get a nervous look on their face and quickly turn the subject around to other things?   The first answer is probably "What a dumb thing to bring up at a social gathering and the second answer is that they probably have soooo much zucchini in their gardens that they are already stressed about how in the world they are going to ever consume the vast amounts of summer squash that are coming their way!  So I am here to rescue you!  This is a very quick, very easy way to use up ALOT of zucchini fast!   

     Here is what you do.  Take a medium to large zucchini (If you have yellow and green use both, it looks really pretty)

Savory Style Green Beans

 I love going to a restaurant and finding that the vegetable being served with the entree is not just something out of a can but is fresh and has a slightly sweet and buttery taste to it.  When I was asked to come up with a side dish for Christmas Eve this one fit perfectly!  Not only was it delicious but the colors were perfect too!  Also, I couldn't believe that fresh green beans were readily available this time of year at several of the supermarkets that I shop at.  This doesn't have to be a Christmas dish because the colors look appealing at all times of the year and the flavor is wonderful.
Savory Green Beans

2 lbs.   fresh green beans trimmed

2 cups water

1 teas. Salt

1/3cup butter

1 ½Tblspn. Sugar

1 teas.  Dried Basil

½ teas. Garlic pdr.

¼ teas. Salt

¼ teas. Pepper

2 cups  halved cherry or grape tomatoes

Boil beans 15 min. Melt butter over med hear; stir in sugar and next 4 ing.  Add tomatoes and cook, stirring gently until heated.  Pour tomatoes mixture over beans. Serve.                                                  8 servings.