Below I have posted an email I received from Marie-José Montpetit, a lobg time member and wonderful cook. Thansk Marie!

I tried those 2 recipes and they are great. I just put icing sugar on my cakes and it looks good and cuts on fat. I also did a strawberry/blueberry french canadian “pâté” I guess it’s like a cobbler – this is easy just add some sugar on top of the fruits and just add either a 1-egg cake batter, a bisquick shortcake recipe or a vanilla boxed cake mix (single layer). BTW I did a cold soup by pureing cooked greens (in veggie broth) and just add light cream and garlic.

And we have all your zucchinis marinated in olive oil, white wine and herbs as veggie kabobs to accompany some spicy beef kabobs (I don’t eat meat but Mathilde and Michael do).

Happy 4th!

Beet-Chocolate Cake (from

    2 cups beet mashed, cooked
    4 eggs
    2 1/2 cups Sugar
    1 tablespoon pure vanilla
    2 1/2 cups Flour
    2/3 cups Cocoa
    2 1/2 stick Butter
    1/2 teaspoon Salt
    2 teaspoon Baking soda
    1 stick Butter
    2 cup Powdered sugar
    2/3 cup Cocoa Powder
    1 teaspoon Vanilla
    4 ounce Cream cheese softened


Preheat oven to 350 degrees F. Have some bowls ready because you will need to begin by keeping ingredients separate.
Cream the butter and sugar together until well blended and smooth. Add eggs, one at a time, beating after each addition. Add the mashed or pured beets and mix well.
Sift the flour, cocoa, and baking soda together. Mix these dry ingredients into the wet. Combine well and beat until smooth.
Pour batter into a greased 9″ springform pan. You may also use a bundt-style pan or a large loaf pan.
Bake for 50-60 min. or until toothpick inserted into center comes out clean. If beets were very moist, you may have to increase baking time.

Mix all ingredients together and beat until smooth and creamy. Liberally cover top and sides of cooled cake. Eat!

Zucchini Cake/Bread (from


  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts


  1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes, or until done.

4 thoughts on “Beet-Chocolate Cake and Zucchini Cake

  1. I made the beet chocolate cake the other week. It was amazing! not too sweet, super moist and the batter was the most beautiful color! It reminded me of raspberry ice cream. Thanks for sharing!

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