Saratoga Farmers’ Market Recipe: Chocolate chip zucchini cake – The Saratogian

If you, your neighbor or co-worker don’t have zucchini in your garden, head down to the Saratoga Farmers’ Market to pick up this summer icon. You may be the host or guest at a Labor Day picnic this weekend, so use the occasion to splurge on the Chocolate Chip Zucchini Cake recipe below.

While you’re shedding zucchini for the recipe, shred extra to freeze. Package pre-measured amounts in freezer bags so you can grab it for baking during the winter months when a warm zucchini cake will be an extra special treat. Cooked, pureed zucchini can also be frozen for soups in the months ahead.

While you’re at the Saratoga Farmers’ Market, be sure to buy eggs too. Today’s recipe is from the “Farmers’ Market Favorite Recipes” cookbook available at the Saratoga Farmers’ Market, Four Seasons Natural Foods store, Impressions of Saratoga, the Healthy Living Market and at the Cornell Cooperative Extension office in Ballston Spa. The cookbook can also be ordered online at www.ccesaratoga.org.

Chocolate Chip Zucchini Cake

1-1/2 cups sugar

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1/4 cup vegetable oil

1/2 cup margarine or butter

1 teaspoon vanilla

2 eggs*

2 cups shredded zucchini*

1/2 cup buttermilk (or substitute ½ cup milk plus 1 & ½ teaspoons vinegar or lemon juice)

2-1/2 cups flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1/2 to 1 cup semi-sweet chocolate chips

1/2 cup walnuts, chopped (optional)

Preheat oven to 350. Grease and flour a 13 x 9 inch baking pan. In a large bowl cream together sugar, oil, margarine or butter and vanilla. Add eggs one at a time, beat well after each addition. Stir in zucchini and buttermilk. In separate bowl, sift together flour, cocoa and baking soda. Stir dry ingredients into zucchini mixture. Fold in chocolate chips and nuts. Bake at 350 for 35 to 45 minutes or until a toothpick inserted in center comes out clean. Cool completely. Frost or glaze if desired. Makes 12 servings.

Per Serving: 380 calories; 21 g fat (8 g sat); 50 mg cholesterol; 49 g carbohydrate; 6 g protein; 2 g fiber; 180 mg sodium.

Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market on High Rock Avenue. The Saratoga Farmers’ Market is open on Wednesdays from 3 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m.

For more information about food and nutrition contact Diane Whitten at 885-8995, or dwhitten@cornell.edu.