Chocolate Zucchini Cake with Sour Cream Frosting

Chocolate Zucchini Cake with Sour Cream Frosting & Walnuts

A cocoa laced cake packed with chocolate goodness and covered in a tangy sour cream frosting. Not to mention zucchini. Shredded zucchini adds incredible moistness and body to the cake making it dense but not heavy.

Never in my wildest dreams did I think zucchini cake could taste so heavenly good! You may think it sounds odd if you’ve never experienced it before but trust me when I say it’s not. It’s exactly like inserting applesauce or banana into your baking…. 

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Creamy Zucchini Cheese Soup

Zucchini are still growing in my garden! Baby ones and blossoms too. Late bloomers.  Not that I mind one single bit. Zucchini has a permanent place in my life all year long.

Yep, I’m the person buying those sorry looking zucchini in the middle of winter that were trucked in from who knows where. If you see me cooing to them in the produce aisle, say hi.… 

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Zucchini Ribbon Salad

Have I told you how happy I am zucchini season is here?

If I have, I hope you’re not sick of hearing it! It’s early in the season and surely I will be professing my adoration again.

Did you know you can eat zucchini raw? Well, you can and it is delicious! In case you were wondering. The texture is kind of like cucumber and the flavor?… 

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Zucchini Banana Bread with Walnuts and Raisins

Every bite of this wholesome bread is jam-packed with flavor that begins and ends with bananas! The zucchini fades into the background and banana takes front and center stage. Together they add incredible moistness and replace the fat that is usually found in recipes like this – no butter or oil is required!… 

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Oven Fried Zucchini Chips with Basil Dipping Sauce

To make these ‘chips’ sliced zucchini is dredged in milk and coated with a seasoned Parmesan and bread crumb mixture then oven-fried to a lovely shade of golden brown. Crunchy on the outside and creamy in the middle, they are an excellent stand-in for french fries or onion rings…. 

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Butternut Squash Soup

Even with spring vegetables beginning to show up in the market there is still an abundance of winter squash available in my neck of the woods. Being priced the lowest I’ve seen all winter, I couldn’t resist bringing home a few. I’m going to keep on eating it as long as I can. 

Aside from that, soup weather is still here and honestly, even if it weren’t I’d still eat it. I’m famous for eating soup during the dog days of summer.… 

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Acorn Squash with Sesame Soy Sauce

Acorn Squash with Sesame Parsley Sauce

Sweet, sunshine-y acorn squash is spiced up with a sweet and sassy sesame tahini sauce in this delicious side dish recipe. My deep love for squash has me searching high and low for unique recipes, this is one that I didn’t have to think twice about trying.

Acorn squash is roasted to bring out the nuttiness and natural sugars, then a fast and easy sauce is made by combining tahini paste with soy sauce, honey and green onion. A burst of brightness comes from the addition of fresh parsley. The sauce has a deep, rich intense flavor with sweet and savory notes that pair well with the mildness of the squash.

The sauce would go well with just about any type of winter squash and would be good with the heat of chile peppers too, or made with peanut butter or a nut butter.

Acorn Squash with Sesame Soy Sauce
(adapted from Christina Cooks)
1 acorn squash
4 green onions, chopped
2/3 cup spring or filtered water
2-3 teaspoons honey
soy sauce (without corn syrup)
1/4 cup parsley, fresh, minced
1-2 tablespoons sesame seeds

1. Preheat oven to 400 degrees F. Cut acorn squash in half, scoop out seeds and sprinkle with salt and pepper. Place cut side down in a roasting pan and bake until tender, about 45 minutes depending on size.

2. When squash is cooked prepare the sauce. In a small saucepan simmer the green onions in the water until bright green, about 3 minutes. Whisk in sesame tahini and honey, season lightly with soy sauce (start with 1 teaspoon). Simmer 4-5 minutes, stirring frequently, until the sauce thickens slightly. Taste and add more soy sauce if desired, if too thick whisk in more water. Remove from heat and stir in parsley.

3. Cut the acorn squash into half rings and spoon sauce over top of each, sprinkle sesame seeds over top.

*I used homemade tahini.

Acorn Squash With Sesame Parsley Sauce

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