You may be familiar with tahini (sesame seed butter) as a hummus ingredient (and it is). But did you know tahini can also help you make great cookies...
One thing that almost always grows well in a Minnesota garden is zucchini. This recipe, one of my childhood favorites, is a creative and delicious way to enjoy the harvest of summer squash, green or yellow. You can just pretend it’s healthy!
Nana’s Zucchini Chocolate Cake
- 2 1/2 cups flour
- 4 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cup sugar
- 2 eggs
- 2 cups shredded zucchini
- 1/4 cup chocolate chips
- 3 tablespoons brown sugar for topping
Preheat oven to 350 degrees.
Grease a 9-by-13 baking pan lightly with butter.
Whisk flour, cocoa powder, baking powder and baking soda in a small bowl.
Mix butter, oil, sugar and eggs in a large bowl.
Stir dry ingredients into wet mixture.
Add grated zucchini and mix well.
Spread mixture evenly in pan.
Sprinkle with chocolate chips and brown sugar.
Bake for 30 minutes or until a toothpick or knife inserted into the middle comes out clean.
Cool and serve.
Megan Devine lives with her husband and four school-age children in Northeastern Minnesota, where she loves to explore cookbooks and try new recipes. Follow her blog at kidsandeggs.com.
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