Chocolate Chip Zucchini Cake

This is a very desserty version of Zucchini bread. It's adapted from the Everyday Food recipe HERE.

1 large zucchini (grated to yield 1 3/4 - 2 cups)
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees. Lightly coat a 13x9x2-inch pan with cooking spray. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
2. Into a small bowl, sift together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini. Stir in chocolate chips.
3. Pour batter into prepared pan. Bake until a toothpick inserted in center of loaf comes out clean, 30 to 40 minutes.

Sauteed Mushrooms

I usually just throw my CSA mushrooms into whatever I'm cooking. I finally found a recipe that lets them stand on their own. Adapted from The Best Sauteed Mushrooms recipe from Cook's Country magazine June/July 2011.

Sauteed Mushrooms
1/2 pound mushrooms, halved
1 small shallot, sliced thin
2 Tbl butter
1 tsp minced fresh thyme or dried thyme
1 garlic clove, minced
1/4 cup white wine or Vermouth

Melt 1 tablespoon butter in skillet over medium heat.
Add shallot and cook 2 minutes.
Add mushrooms and a pinch of salt. Cover and cook 8 - 10 minutes, stirring a few times.
Remove lid, add remaining 1 tablespoon butter and cook 8 - 10 minutes until mushrooms are deep brown and tender, stirring a few times.
Stir in thyme and garlic for 30 seconds.
Add wine and scrape up browned bits, cooking about 1 minute.