So do something for her this Sunday.

You may have heard it a million times, but it’s true: your mother worked darn hard for you.  She gave you life, and then – no matter how annoying you were – she kept you around.  She tolerated your screams and your spit-up and your never-ending colds.  She rescued your binky and didn’t yell when you destroyed the VCR.  She went to your “talent” shows and never told you you wouldn’t actually become a ballerina.  She paid for your braces and didn’t disown you when you said you couldn’t stand her.

So – for decency’s sake – do something for her this Mother’s Day.  You owe her.

How can we help you at the Library (other than showering you with guilt)?  Well, we happen to have an excellent collection of cookbooks!  Tie on an apron this weekend and make something sweet for your dear ol’ mum.

This recipe from Mom’s Best Desserts might just earn you forgiveness:

Chocolate Zucchini Cake

2 cups sifted unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups sugar
1/2 cup vegetable oil
2 teaspoons finely grated orange zest
1 whole large egg
3 large egg whites, slightly beaten
2 cups finely shredded raw zucchini (do not peel)
1/3 cup buttermilk or plain yogurt, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (3 ounces) semisweet chocolate chips
Sifted confectioners’ sugar

1. Preheat the oven to 350*F. Grease and flour a 10-inch springform pan.
2. Sift together the flour, cocoa, baking powder, baking soda, cinnamon, and salt. Sift together two more times. Set aside.
3. In a large mixing bowl, combine the sugar, oil, and orange zest, mixing well. Add the whole egg and egg whites, one at a time, beating well after each addition. Stir in the zucchini.
4. Combine the buttermilk and vanilla.
5. Add the flour mixture to the egg mixture alternately with the buttermilk, and beat until the butter is smooth. Stir in the chocolate chips, mixing just until combined. Pour the batter into the prepared pan.
6. Bake for 30 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean.
7. Cool on a wire rack for about 10 minutes.
8. Run a thin knife around the edge of the springform pan, between the pan and the cake. Set aside for about 30 minutes, or until cool. Then remove the sides of the pan.
9. When the cake is completely cool, sprinkle with confectioners’ sugar.

10 to 12 servings