I know zucchini and summer squash aren't as glamorous as some other summer produce. Anyone who grows the stuff is probably so sick of it by now that they have been sneaking it in to their neighbor's mailboxes for weeks, but I've been busy sneaking mine into baked goods. I have to admit, it makes me feel pretty wholesome to use a vegetable to make cake, but make no mistake. This cake is dessert. A deep cocoa tinted batter is studded with chopped bittersweet chocolate and the shredded zucchini breaks down and lends an incredible moistness to the finished cake. It is so tasty that all it needs is a snowy white dusting of confectioner's sugar to serve, but if you feel like gilding the lily, dollop some whipped cream on there too.

Chocolate and Zucchini Cake
adapted from Clotilde's legendary recipe

120g all purpose flour
120g spelt flour (or use all purpose)
60g cocoa powder
1t baking soda
1/2t baking powder
1/2t cinnamon
1/2t sea salt
180g light brown sugar
115g (1 stick) soft, unsalted butter or 1/2 cup olive oil
1t vanilla extract
2T strong cooled coffee
3 large eggs
350g finely grated zucchini (I used one small zucchini and one small, yellow summer squash)
160g chopped chocolate
confectioner's sugar, for dusting

Preheat your oven to 350º . Butter and flour 6, 6oz ramekins and place them on a sheet pan or butter and flour, 1 10'' springform pan or an 8'' square. Really, just about anything would work here.

1. Sift together the flours, cocoa powder, cinnamon, salt, baking soda and baking powder.
2. In a mixing bowl combine the chopped chocolate and grated zucchini, then 1/3 of the flour mixture and toss to combine.
3. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs one at a time, then the vanilla extract and coffee. Scrape down the bowl and stir completely to combine.
3. Add the remaining flour mixture to the butter/sugar mixture and stir gently, then fold in the chopped chocolate and zucchini.
4. Divide the batter between the ramekins, slide into the oven and bake for 30-40min until a toothpick inserted into the center of the cake comes out clean.
5. Serve warm, dusted with confectioner's sugar and maybe a dollop of whipped cream or ice cream on top.

I am on a mission people. A mission to clean out all of the bits and bobs and random bags of who knows what that have been hiding in the dark corners of my pantry (can just one cupboard be called a pantry?) and fridge for who knows how long. First up was the half full bag of cornmeal and the sad jalapeño left over from a pepper jelly adventure. Note to self: use gloves next time you make pepper jelly, seriously you are not that tough. Moving on...I think my heavy cast iron skillet was the most important part of this bready equation so use one if you have it. If you don't, a stainless steel skillet would probably work, but you will miss out on the superb crunchy crust that the cast iron gives the bread. I originally planned on chopping up the jalapeño and adding it into the batter, but Mr. Honey Bear caught my eye and I realized that it would be much better utilized in a sweet, spicy accompaniment, and jalapeño honey butter was born. The sweet, savory, spicy combo will knock your socks off so break out the cast iron this weekend and try out this recipe. Happy Friday!

Skillet Cornbread

adapted from epicurious

1 1/2c yellow cornmeal

3/4t baking soda

1/2 teaspoon coarse salt

kernels from one ear of fresh corn, about a cup

2 large eggs

1 3/4c buttermilk or milk with 1T of lemon juice or vinegar mixed in

4T unsalted butter, softened

Heat your oven to 425º. Place a dry, 9'' cast iron skillet in the middle of the oven to heat while you prepare the other ingredients

1. In a medium bowl, stir the cornmeal, baking soda, and salt together.

2. In another bowl, whisk the eggs and buttermilk together.

3. Remove your skillet from the oven, careful it's hot! Toss in the butter and swirl it around the bottom and sides to melt it. Add the melted butter to the buttermilk/egg mix, then put the skillet back into the oven until you are ready to use it.

4. Stir the wet ingredients into the dry, then gently fold in the corn kernels. Pour the mixture into the hot cast iron pan and slide it back into the oven. Bake for 20-25min or until golden. Serve warm with jalapeño honey butter.

Jalapeño Honey Butter

1 stick unsalted butter, softened

3T honey

1/2 of a jalapeño, minced finely

pinch salt

Whisk all of the ingredients together. Store leftover butter tightly wrapped in the fridge or freezer.

Note:

- If you are nice to your cast iron pans, they will last forever. Just please, for the love of unicorns, don't wash it with soap and make sure it is totally dry before you put it away. I always heat mine on the stove until all of the water evaporates.

- If you don't have a cast iron pan, you can buy them real cheap at most hardware stores.