Deep Dark Chocolate Yogurt Zucchuni Cake

At the Gilmore Park Church Community Kitchen, Minoo made a cake with a portion of the huge zucchini from her CSA box.


This Deep Dark Chocolate Yogurt Zucchini Cake is moist and healthy. This will be great for kids lunch box or after school snacks. A great recipe to sneak in vegetables for fussy kids.

Minoo also shared with us the benefits of zucchini in the above excerpt. You can click on the scanned document to have a larger view.


  • 1/2 cup butter, at room temperature
  • 1/4 cup canola or other mild vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yogurt or sour cream
  • 2 cups grated unpeeled zucchini
  • 3/4 cup chopped walnuts
  • Deep-Dark-Chocolate-Yogurt-Zucchini-Cake-1

Source: this recipe is adapted from Dinner with Julie

Serves 16


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Apple Cake

Minoo served an Apple Cake as dessert for the South Arm Community Kitchen.


You can substitute carrot for the apple in this recipe. Zucchini also works well with this recipe and you can substitute the walnuts with chocolate chips for the zucchini cake.


  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, lightly packed
  • 2 teaspoons vanilla
  • 2 cups grated apples
  • 1/2 cup chopped walnuts


Source: this recipe is adapted from Shefali Raja’s recipe from Simply Great Food; Dietitians of Canada, 2007 Robert Rose Inc.

Yield: 20 servings


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Black Bottom Banana Cake Squares

Michelle shared a banana cake recipe for dessert at the South Arm Seniors Kitchen. In fact, we had two desserts for this kitchen. We enjoyed the double desserts from Michelle’s cravings for sweets during her last leg of pregnancies. The recipe is inspired by Stella’s contributions of frozen bananas from her freezer.

Michelle told us that the best way to freeze unused ripen banana is as it is. Do not store them in ziplock bag or they’ll become soggy.


This Black Bottom Banana Cake Squares are very moist.  The cocoa adds the chocolate flavour without adding extra sweetness.


  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 6 bananas, mashed
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder


Source: Hospitalilty: Cooking the Doukhobor Way

P/S: You can halve the recipe easily and bake in a 8″x8″ square pan


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Gingerbread Snacking Cake

For dessert, Michelle prepared a recipe from Martha Stewart for the South Arm Seniors Kitchen. This cake has the elements of gingerbread which fits for the season.


This Gingerbread Snacking Cake freezes well. You can serve this cake with a dollop of whipped cream or ice-cream for a treat. The aroma of molasses filled the kitchen while the cake is baking. This cake is light and fluffy.


  • 1/2 cup unsalted butter, plus more for greasing pan
  • 2 1/2 cups all-purpose flour, plus more for dusting pan
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup dark brown sugar
  • 1 cup molasses
  • 1 tablespoon freshly grated ginger
  • 2 large eggs
  • icing sugar for garnishing
  • whipped cream or ice-cream for topping


Source: this recipe is adapted from Martha Stewart

Serves 12


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Lemon Crunch Cup Cake

Marian selected a Lemon Crunch Cup Cake for dessert for this session at the South Arm Cooking Club for Seniors. We adapted the recipe not to include the topping for a more healthier dessert for the seniors.


This Lemon Crunch Cup Cake is fluffy and the lemon zest adds citrusy flavour to the cup cake.


  • 1/2 cup butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1 cup chopped walnut (optional)
  • grated rind from 2 lemons or oranges


  • 3/4 cup granulated sugar
  • juice of 1 lemon or orange


Source: Marian

Yield 12 cup cakes


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Blueberry Boy Bait

When I posted a deal on organic blueberry on my facebook ($1.69 per pound), my friend, Jess suggested me to bake a Blueberry Boy Bait. I was fascinated with the name and did a search on the internet. Here is what I found from

In 1954, a 15-year-old girl won second prize in the junior division of a Pillsbury baking contest with a moist and tender blueberry cake that was named after the effect it had on teenage boys–one bite and they were hooked. Topped with cinnamon-sugar and loaded with blueberries, it straddled the divide between coffee cake and dessert cake.

The Blueberry Boy Bait is indeed moist and tender. The cinnamony crust on top gives a contrast of texture with a light crunch. I love the aroma of cinnamon that fills the kitchen during baking.


You can make the Blueberry Boy Bait using fresh or frozen blueberries. If you use frozen blueberries, do not thaw them or else the cake will be stained with blueish color.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup blueberries, toss in 1 teaspoon all-purpose flour


  • 1/2 cup blueberries
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


Source: this recipe is adapted from

Prep time: 30 minutes;  Bake time: 50 minutes;  Serves 12


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Chocolate Snacking Cake

Ken, one of the seniors in the South Arm Cooking Club for seniors, shared this recipe in the kitchen.


According to Ken, this Chocolate Snacking Cake is like brownie except that this has leavening and it’s eggless.


  • 1 1/3 cup all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1 cup buttermilk
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract


Source: adapted from Ken

Prep time: 20 minutes;  Bake time: 35 minutes;  Serves 8 to 10


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Lemon Icing

The second icing which Ava made for her Chocolate Cupcakes is Lemon Icing.


The tinge of sourness in the Lemon Icing helps to cut back the sweetness of the icing.


  • 2/3 cup butter; softened
  • 4 cups icing sugar
  • 1 teaspoon grated lemon zest
  • 4 tablespoons freshly squeezed lemon juice

Source: Ava

Prep time: 10 minutes; Serve 24 cupcakes


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Chocolate Cupcakes

Ava is a volunteer in the South Arm Community Kitchen. However, she made an exception to demonstrate her Chocolate Cupcakes recipe in the Gilmore Park Church Community Kitchen while Minoo was busy moving.


Ava made these cupcakes for sale in a community baked goods sale events.


  • 3/4 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder
  • 2 tablespoons instant espresso powder (or instant coffee)
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract


Source: Ava

Prep time: 30 minutes;  Bake time: 25 to 30 minutes;  Yield 24 cupcakes


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