DEAR SUN SPOTS: The United New Auburn Association will hold a Community Yard Sale and Bottle Drive to benefit the restoration of Auburn’s historic Marshall’s popcorn truck. The fundraiser will be held from 9 a.m. to 2 p.m. Saturday, Sept. 25, in the parking lot of Rolly’s Diner,87 Mill St. in Auburn, rain or shine.

Spaces will be available for $10, including a banquet table. To reserve a space or for more information, contact Ken Blais at 753-0171. Tables are limited. — Kathy, no town

ANSWER: I’m always happy to put out the word. Thank you, Ken and Kathy, for all you do for the community!

DEAR SUN SPOTS: The Greater Androscoggin Humane Society is hosting a “Practically Purrfect” Pet Portraits Fundraiser. Anyone who donates $25 and submits a photo of their pet will receive a portrait created by one of our volunteer artists.

We have assembled a diverse group of artists with varying skill levels. Your pet’s portrait may be created by an illustrator, a middle school student, one of our staff, or others. The artists will be randomly assigned.

The Greater Androscoggin Humane Society hopes to raise funds for a new industrial washing machine. We have set a goal of $10,000. Similar events have proven to be quite successful and a ton of fun! More information will be coming soon.

We are still recruiting volunteer artists. If anyone is interested, please email  giving@gahumane.org.

ANSWER: Calling all area artists! This is your moment. Please volunteer your skills for a great cause. Information on dates, times, and location will all be forthcoming. For now, the recruitment of artists is on the front burner.

DEAR SUN SPOTS: A while back, there was a chocolate zucchini cake recipe in Sun Spots. I gave my cut-out copy to my daughter thinking I would get it back one day, but it has disappeared. Please publish it again if you can. — Angie, no town

ANSWER: This recipe is a family favorite that has been made for years. I most often bake the cake in a 9- by 13-inch pan, but a layer cake or cupcakes are great, too. Just adjust the length of the baking time.

This cake can be frosted with chocolate or vanilla buttercream, but we like it with an extra cup of chocolate chips sprinkled on top. This cake is best when it’s still warm from the oven and served with a glass of milk. Enjoy!

Chocolate Zucchini Cake: Preheat oven to 325 degrees. Butter a 9- by 13-inch pan. In a large bowl with an electric mixer, beat together 1/2 cup softened butter, 1/2 cup oil, and 1 3/4 cup sugar. Beat in 2 eggs and 2 teaspoons vanilla.

In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2  teaspoon salt, 1/2 cup cocoa, and 1 teaspoon cinnamon. Add to wet ingredients alternately with 1/2 cup buttermilk (or 1/2 cup milk with 1 teaspoon vinegar added, allowing these two ingredients to mingle for at least 15 minutes).

Stir in 2 cups shredded zucchini, and 1 cup chocolate chips. Pour batter into pan. Sprinkle 1 cup of chocolate chips on top. Bake for 1 hour. Yield: 10-12 servings

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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