Freeze Zucchini to Make This Chocolate Zucchini Cake All Year



I’m a passionate gardener. I’ve been growing food for almost 30 years now, and have carved out garden space everywhere I’ve ever lived, including such far flung places as Alaska and New Orleans. I love to have my hands in the soil and love to harvest my own homegrown food. I love to read about gardening, talk about gardening, and even just think about gardening.

But, I’m a bit lazy. Well, maybe not lazy exactly. Rather, something like the “free-range parenting” model — I give the soil plenty of nutrients and compost to give my plants a good start in life, I water regularly and I’m there when times are tough (like aphid infestations). But at some point, I expect my growing plants to start exercising some independence. In other words, I like plants that can more or less take care of themselves.

I especially like plants that are easy to grow and produce heavy crops of tasty food. Enter the humble zucchini.

Zucchini really doesn’t get the respect it deserves. This care-free plant just keeps on giving, to the point of being a seasonal joke. Now, I know how “plenty” can quickly become burdensome when your kitchen is already stacked with it, but the next time you are staring at a countertop full of zucchini, take a deep breath and a mental step back. Clear your mind and honor the abundance, the generosity of this giving plant.

And then get out your grater.

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