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Freezer Season

recipe zucchini May 03, 2023

We are having a super cold, late spring here in South-central Alaska, which makes me think of baking. I SHOULD be cleaning out the freezer, though, so why not do both? This morning I made a blueberry coffee cake, and while taking out the blueberries, I noticed I still have 3 more packages of zucchini in there! Score! 

Last weekend I made this chocolate zucchini cake for a friend's birthday and it was the hit of the party. One person said it was the only chocolate cake they like because it's not too sweet. It actually uses less than half of the sugar called for in the original recipe, and it's perfect! 

So here's the recipe! If you are bummed out about all the snow, this is guaranteed to lift your spirits.

If you don't have frozen zucchini, you can plan some for next year. Now is the time to start your zucchini in 3 or 4 inch pots. Plant 2 seeds per pot, and thin them down one!. These guys DO NOT like to have their roots disturbed and will not produce well if they are crowded. Transplant them to your garden at the end of the month. 

To freeze the zucchini, I let them get a little bigger and then shred them in the food processor. Then I just pack them into freezer ziplocks and freeze. No blanching or other processing required. 

Who can guess what kind of fish this is? 


Chocolate Zucchini Cake


Dry Ingredients:

  • 2 cups flour
  • ½ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt


Wet Ingredients

  • 4 eggs
  • ¾ cup sugar
  • ¾ cup coconut oil
  • ¾ cup applesauce
  • 3 cups shredded zucchini



Preheat the oven to 350°. Oil and flour two round cake pans. Whisk together dry ingredients and set aside. Set coconut oil in small saucepan on low heat to melt. Add applesauce to warm that as well. In a large bowl, whisk or beat eggs with sugar until pale and fluffy. Add warmed coconut oil/ applesauce mixture and mix until well combined. Add zucchini and then dry ingredients. Mix just until combined. Divide evenly into prepared pans and bake for 22 minutes, or until toothpick inserted in center comes out clean. Do not over bake. Top with chocolate frosting of your choice.


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