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Jul 16, 2018







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The finished product: chocolate zucchini squares. Kelly Sennott photo.




 Chocolate zucchini squares

 
½ cup margarine
½ cup oil
1¾ cup sugar
2 eggs
1½ teaspoon vanilla
½ cup sour cream
1½ cup flour
4 tablespoons cocoa
1½ teaspoons baking soda
½ teaspoon cinnamon
½ teaspoon salt
2 cups grated zucchini
½ cup chocolate chips
½ cup chopped nuts
 
Cream the margarine, oil and sugar well. Add two eggs, vanilla and sour cream. Beat well. Mix in the dry ingredients and blend well. Stir in the zucchini and blend. Pour this into a greased and lightly-floured 13-inch by 9-inch pan, and top with the chocolate chips and chopped nuts. Bake at 350 degrees for 40 to 45 minutes.
 
-
 
Farmers Market Receipt:

Country Dreams Farm
2 medium zucchinis: $2.00 /lb
 
Total: $2.00 
# Items Sold 2
 

 





Zany zucchini
Have a veggie with your dessert

08/28/14
By Kelly Sennott ksennott@hippopress.com



Who knew you could make chocolate cake from zucchini? 
 
Not me. Farmer Drema Cady of Country Dreams Farm in Nashua gave me the idea when I told her about my assignment to create a dessert using a fresh-from-the-farm ingredient that would be in season throughout a good part of the fall. 
 
I met Cady at the Amherst Farmer’s Market, which, at the time, didn’t have pumpkins yet, and there weren’t a lot of apples, either. The berries would be out of season soon, and the peaches, Cady said, could last through mid-September, but likely not much longer. 
 
She did, however, have a “delicious” zucchini chocolate cake recipe — but not on her. So I decided to search through my mom’s old cookbooks when I got home. I settled on a recipe I found in a cookbook that was compiled by the Guild of St. Mary of the Nativity Church in Scituate, Mass., called Heavenly Foods Too:
Favorite Recipes of the Guild of St. Mary of the Nativity.
 
At the front of the dessert section, there was a recipe for chocolate zucchini squares that sounded easy enough. I am not what you would call a baker. The last time I made dessert not from a box was last year — for another work assignment, in fact — and it was a 10-minute microwaved fudge.
 
This recipe was a tiny bit more complicated and time-consuming because it required grating two cups of zucchini, which Cady said would make the cake moist. 
 
The process went pretty smoothly; most of the items in the mix were things you’d typically find around the house, though it did take a bit longer to prepare than I initially guessed. I also definitely added more than just a half cup of chocolate chips. 
 
I baked the squares for the minimum 40 minutes and was glad I didn’t keep them in any longer. The result was more cake-like than I’d anticipated. I tried it with whipped cream, but I think it would have tasted better with butter. (What doesn’t?) 
 
I brought the cake to a party that weekend and it was gobbled up quickly. One person asked me for the recipe, as she’d had an excess of zucchini at her house and was looking to use it up. A couple others were surprised and happy to hear they were getting some of their veggies in the form of a dessert. 

Star Ingredient: Zucchini 
 
The zucchini I used was grown by Country Dreams Farm in Nashua, owned and operated by Drema Cady. If you’re a farmers market regular, you might recognize her; she often sells produce at the Nashua, St. Joseph Hospital, Derry, Amherst, Groton and Milford farmers markets. She recommended a traditional green zucchini for my baking endeavor.
 
“We grow between eight and 10 different varieties of zucchini, but the green zucchinis have more moisture in them,” Cady said. As such, she said, they’re ideal when you’re cooking things like breads or cakes. They’re also hearty vegetables and will last until the first frost. 
 
Her other varieties are better suited for other types of cooking. Eight Ball zucchini is best served stuffed like a pepper and baked in the oven, while the varieties with less moisture fare best grilled. 
 
“Some of the stuff we sell you’ll never find in a grocery store because it’s not profitable to grow when the seeds are more expensive,” she said. “We work with the niches. … Buying local can be fun and what you eat should be fun. It doesn’t have to be the same drab thing every week.” 





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