'Did you know that during the first World War the British had an airship base in Yorkshire that housed more than 80 airships?,' I said to Peter. 'No,' he replied, clearly intrigued, taking off his glasses and putting his book down. 'It was in a place called Howden and apparently at one time there were more airships there than cars,' I told him, reading from a BBC News page online. 'One of the largest, the R38, was 695 feet or 212 metres long 85 feet or 26 metres high!,' I added. 'Gosh,' said Peter. 'It was huge, wasn't it, and that reminds me,' I said leaping out of my chair, 'I have to go and check on the zucchinis in the kitchen garden.' As I headed for the back door, I heard him call out, 'Hey, what's that got to do with airships?'. We'd had a day of good rain, followed by two or three warmer days, you see, and I knew that if I didn't pick the zucchinis soon they'd quickly turn into zeppelins. And sure enough, I found that a couple of them had! But what to do with these massive specimens? I couldn't give any more to my lovely neighbour, she'd already taken several mini zeppelins off my hands last week, which I delivered (along with a handful of birds eye chillies and a huge bunch of spinach) as we left for our trip to the coast. Time to call on two of my deliciously reliable old recipes: savoury zucchini slice and chocolate walnut zucchini cake. The receipt for the cake was written out by a friend who'd copied it from an Australian Women's Weekly Cookbook about 25 years ago and it became a firm favourite with my family. Over time I've adapted it to suit my taste buds and always juzz it into a more decadent offering by topping it with a generous drizzle of melted white, dark and milk couverture chocolate. I hope you enjoy it as much as we do. I'll share my recipe for the savoury zucchini slice in the fullness of time. The recipe... CHOCOLATE WALNUT ZUCCHINI CAKE 100g unsalted butter, softened 3/4 cup golden caster sugar 1 teaspoon finely chopped blood orange zest 2 free range eggs 1 cup self raising flour 1/4 cup cocoa 1/2 teaspoon ground cinnamon 2g ground vanilla bean 1/4 cup buttermilk or soured milk 1 cup grated zucchini (skin on) 1/2 cup walnuts For the chocolate topping: 1 tablespoon dark chocolate buttons 1 tablespoon milk chocolate buttons 1 tablespoon white chocolate buttons Preheat oven to 180 degrees C. Grease a loaf tin and line the base and sides with baking paper. Pound the walnuts to small pieces in a mortar and pestle (or chop with a sharp knife). Mix the flour, cocoa, vanilla powder and cinnamon in a pyrex bowl and run a balloon whisk through the ingredients to break up any lumps. Combine the butter, sugar and orange zest in the bowl of a stand mixer and beat until light and fluffy. Add one egg, beat the mixture, then add the second egg and beat until well combined. Using a large spatula, fold in the dry ingredients together with the grated zucchini, buttermilk or milk and the walnuts. Spoon into the prepared tin and bake for 30-45 minutes (dependent on your oven) until the top springs back when touched lightly. Allow to cool in the tin for 5-10 minutes, before turning out onto a wire rack that has a sheet of baking paper on it. Place the cake onto a board, or lined baking sheet. While the cake is cooling, melt the chocolate buttons (which you have separated into three little dishes) in the microwave, one at a time. Working quickly, drizzle the melted chocolate criss cross over the top of the cake. Once the chocolate has set, transfer the cake to a serving plate. The cake will keep for 2-3 days in an airtight container. Incidentally, Peter has been researching his family tree over the last few months and has managed to trace his origins back to Norman England and even earlier! We're both deeply interested in the history of the world and, in particular, the war years during the 1900s. Particularly as my parents lived through WWII in Europe, as did Peter's family in Britain. Tell me dear readers, have you ever found that your home grown zucchinis have turned into zeppelins? How do you use them in your kitchen and what do you do with the flowers? Oh, and are you as fascinated by history as I am? Do tell!
30/3/2014 10:15:35 am
this is intriguing! i had a carrot cake at the local farmers market on the weekend, and it had flecks of green in it; set my mind towards vegies in cakes! i've never made a zuchini cake, and i love the sound of yours with the cinnamon and orange zest. oh, and the chocolate.
Lizzy
30/3/2014 10:34:22 am
Oh wow, Elizabeth, really? This is such an old recipe... and so very, very good! I do hope you try it and let me know if you enjoy it! 30/3/2014 10:47:18 am
I know exactly what you mean about the zeppelins in the backyard. I'm pretty sure I can hear them growing after a good rain. I'm always looking for uses for my over-size (and over-supply) of zucchini. This looks like one of those cakes that you can eat slice after slice of on a rainy afternoon while draining a pot of tea.
Lizzy
30/3/2014 10:51:00 am
Yes, me too! This cake is brilliant with a cup of tea, but I also love it with a glass of cold milk : )
Lizzy
30/3/2014 10:55:25 am
Thanks Liz : ) Dear Lizzy, you have a way of making even a whopping old zucchini look, sound, and I'm sure it will also taste, delicious! I sometimes do them like a stuffed marrow, but the family is never very impressed! I think they'd be a lot happier with this. You know that I enjoy family history but for some reason I seem to have put off getting back into it. This post has inspired me to get researching again, thank you.
Lizzy
30/3/2014 11:30:34 am
Dearest Jane, thank you for your very kind words! And it's so true... it was a whopping old zucchini, but it sure wasn't going to waste! I used to stuff them with mince etc once upon a time too and my children and then husband ate them, albeit perhaps not too happily. Glad to say that Peter loves the good old savoury zucchini slice, as well as this delicious cake! Thanks for stopping by, and yes, do get back into the family research if you can. It's quite fascinating! 30/3/2014 11:27:38 am
LOL @ what does that have to do with airships. I got it instantly. My mind works the same way.
Lizzy
30/3/2014 11:31:42 am
You made me laugh, Maureen... we do have a similar cheeky sense of humour! The cackleberries are delicious, so fresh! We bought them in a butcher shop in the little hamlet of Bungendore. I love the title! : )
Lizzy
30/3/2014 11:35:00 am
Well those sure do sound like naughty zuchhinis, Francesca. Yes, do give this cake a try... it's delicious with a glass of cold milk! And do tell me, what do you do with the flowers?? What beautiful photographs! And the cake sounds delicious. You're not kidding about leaving zucchini too long. Sometimes I just turn around and it seems they have grown two feet. Among the many things I enjoy here at your site are your introductions. This one was a great!
Lizzy
30/3/2014 11:38:19 am
Adri, you are so very kind... thank you for that lovely compliment! The cake is a good one... one of those real oldie but goodies! Thanks for stopping by xo 30/3/2014 12:55:16 pm
Thank you for this post Lizzy. I have grated and frozen much zucchini, made fritters, slice and muffins. And still they come. It is like the plants sense I am about to rip them out and are putting on one last spurt. This looks like a good cake to get past the child :)
Lizzy
1/4/2014 09:56:00 am
Thank you, Tania, it's a great recipe... my son and daughter, who are both grown ups now, always loved it! : ) 30/3/2014 03:04:14 pm
We've decided we're not going to grow zucchini this year (mainly because everyone else does, so we're happy to take their excess off their hands -- we'll have something else to fob off on them, I'm sure), but in the past when we grew zeppelins we used to wrap them in a baby blanket, put them in a basket, leave them on someone's door step, ring the doorbell and run. :D Great looking cake -- using zucchini in baked goods really works so well, doesn't it? Fun post -- thanks.
Lizzy
1/4/2014 09:57:17 am
You are so funny, John... wrapping your giant zucchini zeppelins in a baby blanket, putting them in a basket and leaving them on someone's doorstep! LOL! It does get like that sometimes, doesn't it : ) Thank you for making me laugh. 30/3/2014 05:31:21 pm
Ah, that's the one you were talking about! Definitely intriguing! I' ll have to try it! :) ela
Lizzy
1/4/2014 09:57:59 am
Yes, this is the one I spoke of, Ela... it works well with different flours too! And it's such a beautiful cake. : ) 30/3/2014 06:18:08 pm
G'day and HOW good does your cake look Lizzy!
Lizzy
1/4/2014 09:58:27 am
Thank you Joanne, yum indeed! 30/3/2014 07:58:51 pm
What a lovely cake Lizzy! I'm shaking zucchini into everything too- tonight it's Thai chicken loaf full of grated zucchini and the hubby will never know :)
Lizzy
1/4/2014 10:00:04 am
Thank you, Bec. It works well with all types of flour too, so you might like to give it a try. I'm lucky that Peter loves the savoury zucchini slice! Yes, you are fortunate that your mum and dad have done the family research for you... what a special thing to treasure : )
Lizzy
1/4/2014 10:00:49 am
Deena, thank you, it sure is, but not too sweet. The chocolate adds a special touch : )
Lizzy
1/4/2014 10:01:08 am
Rosa, thank you kindly : ) Ah those zeppelins! Yes I had them and I agree all you can do with them is bake a loaf cake such this lovely. And the drizzles... yum. Hey, but your Peter listens to what you have to say... :-) The best part of couple retirement is having the time to discuss and reflect. I am glad you are having a grand time Lizzy.
Lizzy
1/4/2014 10:02:12 am
We all seem to know those zeppelins, eh Zsuzsa! Yes, Peter and I enjoy our conversations. It is lovely spending time together in retirement. Thank you for your kind words. 31/3/2014 12:37:43 pm
What a delicious cake, I must remember this one for zucchini season!
Lizzy
1/4/2014 10:02:37 am
Thank you, Laura, it is really quite gorgeous! 31/3/2014 09:19:39 pm
I love how you jumped from airstrips in the UK to zucchini in a garden bed in Canberra! And then you came up with such a great use for the zucchini. I've made zucchini cake before and it's gorgeous. I normally put a cream cheese glaze on it but I love how you've drizzled chocolate xx
Lizzy
1/4/2014 10:03:25 am
Thank you, Charlie... I must make another, I still have a zeppelin and a half to work with! Cream cheese glaze would be yummy too! xo
Lizzy
1/4/2014 10:03:56 am
Thank you, Michael... yes, do, I hope you and your wife will enjoy this cake : ) 5/4/2014 03:48:29 pm
G'day! What a gorgeous combination bread Lizzy!
Lizzy
23/4/2014 02:25:08 pm
Aw, Joanne, thank you xo 12/6/2014 03:58:03 pm
Love the recipe! Thank you so much for sharing. Inspired me to make a gluten-free version and tweak a couple of things here and there.... Hope you like it. http://alicedishes.com/gluten-free-chocolate-zucchini-cake/ Comments are closed.
|
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|