Cooley Family Farm

On August 1st we had a “Save The Berries” party. We invited willing helpers to join us on the farm for 1 1/2 hours of weeding in our berry patches and then some fun music, social time and dessert in our backyard. We had a wonderful time and since everyone said they would be happy to come back for another event like this we believe everyone who helped us out had fun too!

Everyone was so fast at weeding we did all of our work in 1 hour!

Relaxing after a job well done!!

Our next event will be this fall when we take down all of the tomato cages and carry them to next years tomato location. If you are interested in joining us be sure to let us know.

Our dessert that day was a Zucchini Cake and strawberries from the patch we weeded.

Dark Chocolate Zucchini Cake

2 1/4 c. unbleached all-purpose flour
3/4 c. unsweetened cocoa powder
2 t. baking powder
1 t. baking soda
1 t salt
1/2 t. ground cinnamon
2 c. lightly packed brown sugar
1/2 c. butter, at room temperature
2 large eggs
3 ounces baking chocolate, melted and cooled
1 t. pure vanilla extract
1/2 c. coffee
3 c. grated zucchini or summer squash
confectionsers’ sugar, for dusting

I shred my zucchini with the fine grater in my food processor.

Preheat oven to 350. Grease 10 in. fluted tube pan with butter.

Sift the flour, cocoa, baking powder, baking soda, salt, and cinnamon into a medium bowl.

Beat together the brown sugar and butter in a large mixing bowl. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate and vanilla. Add the flour mixture, alternating with the coffee, and beat until smooth. Fold in the zucchini. Scrape the batter into the prepared pan.

Bake for 50 min., until a skewer inserted in the cake comes out smooth

Cool the cake in the pan on a rack for 10 min. Invert onto the wire rack, remove the pan, and leave on the rack to cool completely. Dust with confectioners’ sugar right before serving.

I hope you enjoy it!
Tracy