On impulse at the Pendleton farmers market, I bought a baseball bat sized zucchini. The seller said the ones they had cut did not have mature seeds, but I picked one of the biggest ones (over 4 lbs) and it did have mature seeds. So I peeled it and scooped out the seeds and grated it--I've got at least 6 cups of grated zucchini.
I wanted to make a richer chocolate zucchini cake than the recipe that uses cocoa powder, so I started from a recipe at Scandi foods and modified it into:
Reduced Carb Chocolate Zucchini Cake2 cups grated zucchini
1 cup walnuts, coarsely chopped
1 cup almond flour
1 cup white whole wheat flour
1/2 cup vital wheat gluten
2 tblsp unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground nutmeg
6 oz 70% dark chocolate
1 cup brown sugar
4 large eggs
1/2 cup butter, melted
1 tsp vanilla extract
2 tblsp strong coffee
3/4 cup buttermilk
Preheat oven to 350 and spray a large bundt pan.
Squeeze excess water out of the zucchini. Sift the dry ingredients, except the sugar and almond flour, into a bowl. Melt the chocolate and butter together. Using electric beaters, beat the eggs and sugar until light and fluffy. Beat in the chocolate-butter mixture and the vanilla and/or coffee, then the almond flour. Fold in the flour mixture and the buttermilk. Lastly fold in the zucchini and walnuts.
Pour the batter into the bundt pan and bake for 60-70 minutes or until a a skewer comes out clean. Leave to cool on wire rack before removing from pan.
I'm planning on zucchini pancakes for dinner (eggs, flour, cornmeal, parmesan) but that still leaves me with enough grated zucchini for another recipe.