Zucchini

CHOCOLATE ZUCCHINI CAKE

2 1/2 cups flour

1/2 cup cocoa

2 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp cinnamon

1 tsp salt

2 cups grated zucchini

1 cup chopped walnuts

3/4 cup butter

2 cups sugar

3 eggs

2 tsp vanilla

2 tsp lemon juice

1/2 cup milk

Cream butter and sugar together. Add eggs, beat well. Stir in zucchini, vanilla and lemon juice.

Sift dry ingredients together. Add to wet mixture, alternating with milk (beginning and ending with the flour mixture). Add walnuts.

8 oz pkg cream cheese

1/3 cup sugar

1 egg

1 cup chocolate chips

Cream the cheese and sugar together. Add the egg and fold in the chips.

Place half of the cake batter in a greased and floured tube pan. Add the filling and then the remaining cake batter.

Bake at 325°F for one hour. Check with a toothpick (if baked, a toothpick will come out clean). Bake longer if needed.

~ Mariquita Farm, Watsonville, California

In a shallow bowl, whisk the egg, water, 1⁄2 teaspoon of the salt, and pepper.
Set aside 2 tablespoons of the breadcrumbs.
Place the remaining crumbs in a large zipper-lock bag. Dip the chicken in the egg mixture, then place it in the bag and shake to coat
Preheat the oven to 400°F
In a skillet heated to medium-high, heat 2 tablespoons of the oil.
Cook the chicken for 2 to 3 minutes on each side, or until it turn golden brown. Remove and set aside
In the same skillet, sauté the zucchini slices in the remaining oil until they are crisp-tender; drain. Transfer to a greased 9-by-13-inch baking dish.
Sprinkle the reserved breadcrumbs over the zucchini.
Top with the tomato slices; sprinkle with 2⁄3 cup of the mozzarella, the basil, and the remaining 1⁄4 teaspoon salt.
Top with the chicken.

From Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe