Ingredient Spotlight-Sweeties

When I saw that zucchini was the focus for Ingredient Spotlight this week, I went looking for a recipe for something slightly different from most recipes I have seen for zucchini.

I have an old cookbook called appropriately enough “The Zucchini Cookbook” published in 1974.  It was written by Paula Simmons who was a prominent hand spinner and weaver in her time.  This recipe caught my eye.  It uses diced zucchini instead of grated.

The recipe did not call for chocolate, but I decided too add some cocoa and make it chocolate.  The texture of the cake part is very tender and reminds me of a buttermilk brownie recipe that I make.  The next time I make this, I will double the amount of nuts and coconut.  There were areas of the cake that did not have any nuts or coconut on them.  There were very addictive, and I had a difficult time not scarfing them all down.  The zucchini adds no flavor to this, just a nice moistness.

Sweeties
The Zucchini Cookbook
Paula Simmons
Pacific Search Press, 1974

2/3 c. sugar
2 T. butter or margarine, softened
1 egg
1 1/2 c. all-purpose flour
2 T. cocoa (optional)
1 t. baking powder
1/8 t. salt
2/3 c. milk
3/4 c. zucchini, finely diced not shredded
1/2 c. plus 1 T. firmly packed brown sugar
2 T. cream or milk (I just used milk)
4 T. butter or margarine
pinch salt
1 t. vanilla
1/2 c.  chopped nuts (original recipe called for 1/4 c.)
1/2 c. flaked coconut (original recipe called for 1/4 c.)

Beat together sugar, butter or margarine and egg.  Mix dry ingredient together and blend well.  Add dry ingredients to sugar mixture alternately with milk, mixing well after each addition.  Stir in zucchini.  Spread evenly into a foil-lined (preferable non-stick) jelly roll pan.  Mixture will be thin.  Bake at 350 degrees 15 to 20 minutes or until cake tests done.  Raise oven temperature to 400 degrees.  Meanwhile, combine brown sugar, cream or milk, and butter or margarine in a small saucepan.  Bring to a boil and boil 1 minute..  Stir in salt, vanilla, nuts and coconut  Carefully spread over warm cake.  Put back in oven and bake until top begins to bubble.  Watch carefully.  Remove and cool on a wire rack.  Cut into squares.  Makes about 36 squares.

Linking to Ingredient Spotlight
These Chicks Cooked 
Foodie Wednesday
Recipe Sharing Monday
Mingle Monday