Ingredients
2 oz chocolate, unsweetened
1 1/2 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup sugar
2 eggs, beaten
3/4 cup vegetable oil, preferably co
1 1/2 cup zucchini, grated
1/2 cup walnuts or pecans, chopped
Directions
Grease and flour the pan after preheating the oven to 350 degrees.
Melt the cholocate in the microwave. Then combine the dry
ingredients. Beat in the eggs and stir in the cholocate. Beat in the
sugar and oil and finally stir in the zucchini and the nuts. Bake in
the oven for 25-35 minutes in a large loaf pan. Chill cake;this cake
keeps very well and is even better the second day. Recipe may have
been in Gourmet magazine but the directions have been misplaced. It
is best iced with cream cheese icing.
Servings: 1 servings
Chocolate Zucchini Cake Chatham Manor Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Pork
The History of Recipes
It is possible to track the history of `recipes` far back into history, in truth as far as early Egypt, and maybe further still. In practice though, mostly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy roman citizens. He describes how the meals were divided into starters, main meal and afters, a very modern way of dining. Additionally, he tells us how the cooks of Roman times made use of many different herbs and spices, including many that are still in use today like basil, rue and dill. Later, we find two interesting cookery books which appeared in the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that we all know today, but rather accounts of the types of food prepared by the chefs of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an explosion in manuscripts on cooking, the majority of which still exist in private cookery archives. For the decades that followed, the powerful and rich houses tried to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the 1900s, cook books are increasing in popularity mostly as a result of more people being able to read, people having more spare time and a general increase in wealth. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Chocolate Zucchini Cake Chatham Manor recipe.
