There always is an abundance of zucchini this time of year, so it seemed appropriate to make something with the zucchini I found at the farmer’s market. So this time it’s my mom’s recipe for Chocolate Zucchini Cake and Zucchini Bites.
My mom used to make this recipe in a 13 x 9 pan, but I decided I’d make it in a bundt pan. I should have taken a photo of the finished product because it turned out perfectly.
After finding myself with too much leftover shredded zucchini after making my Chocolate Zucchini Cake, I found this recipe for Zucchini Bites. These were so tasty. Not bad for calories either. The second time I made them, I subbed almond flour for the panko crumbs, making them pretty much low-carb.
I decided to add this one to the family recipe book because I think it will soon become one of my old-time favorites.
If you’re interested in creating your own book. Please have a look at the choices at FOREVER. This book is called Classic, and it comes in two color choices. Learn more HERE.
Have another idea for a book, and you’re unsure how to get going? Accept my invitation, and I’ll be your Ambassador. Then when I send my welcome email to you, we can discuss your project.
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