The Family Cookbook
Culinary Heirlooms
volume twenty
by Doug Anderson
Reprinted from Bulletin 57, August 24, 2003

      Hello food lovers and welcome to another family-fueled and inspired culinary symposium. Our scope has expanded to include very loosely related relatives, but what the heck, the more the merrier. Today's entry features a spin on the old standard zucchini presentation, proving that man really needn't live by (zucchini) bread alone.

Carol Chap/Pokornowski's Zestful Zucchini Cake

1/2 cup butter softened 1/2cup sour milk
1/4 cup veg oil 2 1/2 cups of flour
1 3/4 cup sugar 4 Tablespoons cocoa
1/2 tsp. salt 1 tsp. soda
2 eggs 1/2 tsp. baking powder
1 tsp. vanilla 3/4 tsp. cinnamon
1/2 tsp. cloves
2 cups grated unpeeled zucchini

Cream butter, oil, sugar, salt, eggs and vanilla.
Stir in dry ingredients with sour milk. Add grated zucchini.
Bake at 325 for 40-45 min in a 9"x13" pan
You can sour milk by adding a little vinegar or lemon juice.

      Magnificoes! If life gives you zucchini, make zucchini cake, that's what I have always said.       Thanks, Carol, for the wonderful recipe, and thanks to all of you for the recipes that you are going to send to me TODAY!
      See you next week.

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