Sunday, August 11th, 2:00PM Eastern

Zucchini! We slice it, dice it, fry it, bake it and try to disguise when kids are joining us for dinner. But for many of us, zucchini is never quite as good as when we use it in our baking. And that's a bit odd, too, because zucchini virtually disappears when we use it in cakes and quick bread, like we'll do in this class. Get ready to bake what Ken's wife, Bev, calls the absolute best chocolate cake in the world - moist, decadent, coated with a thick chocolate ganache glaze and studded with chopped walnuts. It's been a family favorite for years. We'll also bake up Ken's best variation of zucchini bread. Like many of his favorite recipes, he uses a measure of whole wheat flour, along with lots of chopped nuts and chocolate chips. Thanks to the zucchini, both of these recipes keep beautifully for days. You, your friends, neighbors and late summer visitors will love 'em.