#MEwx Just below freezing and Chocolate Zucchini cake

Good morning Augusta.

I've put up an Ambient WS 5000 weather station where you can view real time weather readings from my location online by clicking here.

This morning we have mostly cloudy skies with a slight chance of snow showers this morning, then partly sunny this afternoon. Highs around 40°F with Southwest winds 10 to 15 mph gusting to 30 mph.

Tonight we'll have  partly cloudy conditions during evening hours, becoming mostly cloudy. Lows around 19°F with West winds around 10 mph gusting to 20 mph in the evening, becoming light and variable.

We didn't receive any rain or snow here over the past 24 hours.

The  wind is Southeast between  3.4 MPH and 8.7 MPH.

The Relative pressure is 29.86, the Absolute pressure is 29.66 and rising with a weather graphic indicating sun  and some clouds.

Augusta's humidity is 82%, the  outdoor temperature is 29.5°F, the dew point is 24.7°F and the wind chill is 29.5°F.  

Visibility is 10.0 miles / 16.1 kilometers with a mix of sun and clouds again today.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 63.5W/m2.

The moon is waxing gibbous and is 41.6% illuminated. We'll have 9 hours 41 minutes of daylight today.

Sunrise is 7:01 AM, sunset is 4:42 PM, moonrise is 10:36 AM, Moonset is 12:00 AM. The next Full Moon is on February 5, 2023 with our next new moon being on February 20.

 

Hey, do you still have any frozen zucchini in the freezer?

CHOCOLATE ZUCCHINI CAKE

½ cup butter

1 ¾ cups sugar

½ cup vegetable oil

2 eggs

½ cup buttermilk or sour milk

½ cup cocoa

1 tsp. vanilla

½ tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 ½ cups flour

2 cups grated zucchini

½ cup chocolate chips (or more!)

½ cup chopped nuts

Directions:

1.         Cream together butter, oil, and sugar.

2.         Blend in egg, buttermilk, vanilla.

3.         Stir in dry ingredients, zucchini, and some chocolate chips.

4.         Pour into a greased and floured 9"x13" baking pan.

5.         Sprinkle the remaining chips and nuts over top of cake.

6.         Bake at 325⁰ about 50 minutes.