As long as we’re on the subject of my Grandma Rensenbrink, here is her recipe for zucchini cake, which I made tonight. The raspberry sauce addition was Adam’s excellent idea.
Chocolate zucchini cake:
1/2 c. butter, softened
1/4 c. coconut oil (or other neutral oil)
3/4 c. sugar
1/4 c. honey
1/2 tsp. salt
1 tsp. vanilla
1/2 c. buttermilk
2 1/2 c. flour (I used a mixture of white and whole-grain barley)
4 T. cocoa powder
1/2 tsp. baking powder
1 tsp. soda
3/4 tsp. cinnamon
1/2 tsp. cloves
2 (very generous) c. grated unpeeled zucchini (2-3 med. size ones)
Mix all ingredients together, pour into greased and floured 9×13 pan. Bake at 325 degrees for 30-35 min. I reduced the sugar by quite a bit and substituted honey for part of it. I also used freshly-ground barley flour for just under half of the flour it called for, but I think any mild-tasting whole grain would work fine (spelt, for example).
3 c. fresh raspberries (or frozen, thawed)
1/3 c. sugar
1/3 c. water
1 tsp. corn starch
1. Press raspberries through a strainer with the back of a wooden spoon to remove (most of the) seeds.
2. Whisk corn starch into strained raspberries.
3. Combine sugar and water in a small sauce pan and bring to boil over medium heat.
4. Add raspberry/corn starch mixture and return to boil to thicken.
5. Allow to cool. Makes about 2 cups… we should have leftovers for ice cream this week.
Optional variation: substitute 1/3 c. maple syrup for the sugar/water mixture if you like.