The weather has been pretty hot lately. The tropical lilies are blooming like crazy. If you’ve been having hot weather lately you may want to keep adding some fresh cold water to your ponds. This replenishes the water loss through evaporation and also gives your fish some fresh water.
We all look forward to the summer when we can start enjoying the fruits of our labor. If your like me, when the flowers start blooming and our ponds get the coverage they need to help prevent the algae growth, we sit back and think about what we can add next or change next. I often sit next to my pond and think should I just sit here and enjoy the peace or go and start picking the greens and tomatoes from the garden….tough decision. I decided to work in the garden. Since I’m always trying to find recipes to use the abundant crop of zucchini I get, I thought I’d share this delicious recipe I just received from a friend. I know its not pond related but who doesn’t enjoy eating.
Chocolate Zucchini Cake
Combine and set aside the following: 2 cup unsifted flour, 1/4 cup unsweetened dark cocoa, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon and 1/4 tsp. salt.
In mixing bowl at high speed beat together, 3 large eggs, 1 1/2 cup granulated sugar. Beat this until light and fluffy then at low speed gradually add the following: 1/2 cup cooking oil until well blended and then the above flour mixture. Blend in 1/2 cup sour cream and then add 1 1/2 cup zucchini into mixture. (You can pat this in paper towels to remove any extra moisture before adding into mixture.)
To add alittle extra try cream cheese and peanut butter for the icing or use your own recipe for icing.
Bake at 350 degrees for 30-35 minutes in a 9×13 greased and floured pan.
YUMMY! Now you can cut yourself a piece and sit by your pond and enjoy both the cake and your pond!