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ZuCCiHini CaKe with BuTTercReAm FrOstiNg (Simply Divine!)

Updated: Aug 6, 2020

So, this year Jere & I celebrated 30 years of bliss AND although we farmed for years before that as a young couple...we've never planted an official garden. Well - this year we did - 3600 feet (that is the length of 12 football fields) of beautiful veggies AND a whole lot of pumpkins, gourds & squash. *A host of the veggies are being sold by the two sweetest sisters @Lavender&Love. Check them out on Facebook. **Also - check out our family farm stand on 11882 Welsh Run Road in Mercersburg. For updates on veggies at that stand - check in with @Anna Angle on Facebook.

Jere is on a mission to grow the largest pumpkin in Franklin County and Pennsylvania - if he can! :-) He is tuned into Youtube videos and making lists each night on how to grow a 1000 plus pounder. I heard him tell Blake last night - we need to make a few of the bigger pumpkins shade clothes so they don't burn in the sun - oh boy, here we go down another rabbit hole of wildness.

While Jere is focused on the pumpkins, I'm on a mission to cook/bake...AND eat a grand buffet of the gorgeous veggies - all summer long! As I try out old & new recipes - I am going to start posting them here on the website.

Here's a recipe that is simply divine. The cake is moist, perfect amount of chocolate to ease the crave, and it is covered in MiMi's buttercream frosting.

If you try it - send me an e-mail & let me know how you liked it.

I LoVe hearing from folks!

ZuCCiHni CaKe

Add to bowl & blend with electric mixer:

1/2 cup veg oil

1 1/2 cup sugar

2 cups flour

1/2 cup cocoa

1 1/2 tsp baking soda

1 tsp salt

2 capfuls vanilla

2 eggs

Completely fold in by hand:

2 cups hand grated zucchini

Bake @ 375 for 30 minutes.

Cool cake completely & spread with butter cream icing


1 box 10x sugar

1 stick softened butter

2 capfuls vanilla

1/4 cup + 1 TBsp milk

Mix together.

Top cake with mini chocolate chips, nuts or sprinkles. ENjoY!

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