Junebug challenged us to find a WRINKLE for weekword. I’m going with the irregularity definition as my weekly trips to the Farmers’ Market have zucchini on my mind.

I grew up in the country helping tend a large garden that produced a large amount of zucchinis among other things. My mother did many things with our abundance of zucchinis including pickles (couldn’t grow cucumbers thanks to blights), bread and cake. Yes, cake…chocolate cake. There’s the wrinkle.

Looks like a chocolate cake…

and if you look really close, yes you can see a few specs of green. Initial reactions were not favorable at the thought of zucchini and chocolate, but I think having #1 help grate the zucchini helped him warm up to it.
Taste testers said:
Husband: “Mmmm. Good.”
#1: “MMMMM! SO good!”
#2: “Mmmm!” and a thumbs up
#2′s friend: thumbs up
#3: “MORE!”
#4: “MORE!”
And there you have it, a chocolate cake wrinkle.
For those who asked…
Chocolate Zucchini Cake
3/4 c. margarine
2 c. sugar
3 eggs
2 tsp. vanilla
2 1/2 c. flour
1/2 c. baking cocoa powder
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 c. milk
2 c. zucchini grated
1 small bag of chocolate chips
Mix margarine and sugar well. Add eggs and vanilla and mix well. Add flour, cocoa, baking powder and baking soda, salt, cinnamon and mix ‘til smooth. Add milk and zucchini and mix well. Grease and flour a 9 X 13 pan and pour batter into prepared pan. Bake at 350 for one hour. When cool, glaze with a mixture of 2 cups of powdered sugar, 3 tablespoons of milk and 1 tsp. vanilla.
(I skip the glaze ’cause I’m not a fan of icing.)








