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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Zucchini (2)


Chocolate zucchini bread - better than brownies!

This bread is so good, I want to take it behind the middle school and get it pregnant. Yeah, that's what I said... deal with it. If you have a hankerin' for some serious chocolate but need to assuage your guilty conscience... then this is the "bread" for you. I got your doubly dark chocolate fudgy goodness right here.

Don't tell anyone is chock full of zucchini and they'll never know. I've tricked more than one man into eating his veggies under this disguise. Works on kids too. Go ahead, try it for yourself.

Chocolate Zucchini Bread


  • 2 cups grated zucchini (I used a little less than 2 medium zucchini)
  • 1 1/4cups all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup granulated white sugar
  • 1 egg
  • 3/8 cup unsalted butter (3/4 of one stick), melted
  • 1/2 teaspoon almond extract
  • 1 cup dark chocolate chips


Preheat oven to 350F. Grate the zucchini (no need to peel) and set aside in a strainer to drain off excess liquid. No need to press out the liquid... just let it drain while you're preparing the rest of the recipe.

In one large bowl, combine the dry ingredients and stir or sift together until incorporated (flour, baking soda, salt, cocoa, and cinnamon). In a separate bowl, cream together the butter and sugar until fluffy then stir in the eggs and almond extract. Mix the zucchini into wet ingredients.  Add the dry ingredients (slowly) into the wet ones until well combined. Finally, mix in the chocolate chips.

Pour mixture into a greased 9x5 loaf pan and bake for 50 minutes until a toothpick comes out clean. If you want to make 2 mini loaves, reduce the cooking time to about 35-40 minutes.  If you want to make muffins/cupcakes (makes 1 dozen) reduce the cooking time to about 20 minutes. Cool for a bit before cutting, if you can!



Zucchini & Corn Cakes - goggles not included.


Well... yesterday I made some corn casserole and today I made some chocolate zucchini muffins, so after these culinary adventures I found myself with leftover corn casserole and leftover zucchini... what's a girl to do? Well, this girl decided to channel her inner southern lady and fry up some corn & zucchini fritters, that's right I tell ya!

I make these zucchini cakes all the time - but since I had leftover corn casserole - I threw that in too. It was tasty! So, I wrote up this recipe assuming you didn't have my casserole on hand and modified it for any kind of cooked corn. If for some reason you actually have my casserole stashed in the fridge, just eliminate the milk and dump it in.

This is one of those recipes that you don't have to measure exactly. It's not about the measurement, but about the consistency of the cake "batter". Don't be afraid to adjust the milk, or add additional egg whites if you need more moisture... or increase the bread crumbs if the batter is too wet. Truth be told, I don't measure anything when I make these... I just wing it. The worst that happens is they fall apart when frying. Ultimately, you should be able to shape it into a golf-ball-size ball and flatten it into a patty. Oh, don't be scared... give it a whirl.

Zucchini & Corn Cakes


  • 1 medium-large zucchini, grated and drained
  • 1/3 cup parmesan cheese
  • 1/2 cup Italian bread crumbs
  • 1 egg
  • 1/2 cup drained corn
  • 1/4 cup milk (may not use all)
  • salt and pepper to taste
  • olive oil for frying


Grate your zucchini into a bowl and squeeze as much moisture out of it as possible. Drain your corn and add it to the zucchini. Mix in the egg, parmesan cheese and bread crumbs to start. Salt and pepper to your particular tastes. Pour in enough milk to help the batter hold together. If your batter gets wet, add in more breadcrumbs and/or parmesan cheese until it binds together. Form your batter into about 7 or 8 golf-ball-sized balls.

Cover the bottom of a skillet with olive oil and heat oil. Drop balls of batter into oil and flatten out with the back of a spatula into patty form. Cook until browned on each side - about 2-3 minutes per side. Remove from skillet and drain on paper towels before serving.Tastes great with a little ranch dressing!

NOTE: I had a small problem with the loose corn popping in the oil and flying all over my kitchen. If you're fritters are a little heavy on the corn, you may want to fish any loose kernels out of the oil in the pan before they get pop-worthy. Or you could just wear goggles and watch the show... it's up to you!