This morning, Levi and I went to the farmer’s market. The sun was shining for the first time in a week (rare for L.A.) and EVERYONE was out, enjoying the sunshine and the market. We got so many wonderful fruits and veggies; kale, chard, grapes, strawberries, turnips, zucchini, purple cauliflower, field greens, fresh herbs, potatoes – all kinds, plus so much more.
My house smells so good right now. I have a Chocolate Zucchini Cake in the oven as I write this and I can’t wait to take it out of the oven.
While I was perusing Saveur’s sight the other day, along with the Meyer Lemon Cake, I found a recipe for Chocolate Zucchini Cake (recipe here). I printed it and used my fresh zucchini’s to make this cake.
I knew this was going to be an amazing cake even before my house smelled like a chocolate factory. The batter was smooth and glossy and the perfect texture. I was a little baffled by the recipe with the use of both butter and “corn” oil. But once I started adding the flour and buttermilk, I knew exactly why this cake had both “fats”. I snuck a lick of the spoon and instantly I started thinking of what else I could do with this batter (i.e, cupcakes, mini baby cakes, etc). The recipe didn’t call for it, but I added finely chopped, toasted pecans.
Can’t wait to taste it.