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There are few garden vegetable that are prolific as zucchini squash. Around my part of the northeast, beginning in mid summer till frost, zucchini squash is the number one garden commodity. People actually beg you to take some off their hands. You can’t leave your car or house unlocked because if you do, zucchini squash will appear.
Well I found a recipe that will end all that. This zucchini recipe is so good it might even create a national zucchini shortage. Imagine that.
So after you’ve fried it, baked it, grilled it, and stuffed it try Chocolate Zucchini Cake.
Chocolate Zucchini Cake
1/2 cup Butter
1/2 cup Vegetable Oil
1 3/4 cups Sugar
2 Eggs
1 teaspoon Vanilla
1/2 cup Sour Milk
4 tablespoons Cocoa
2 1/2 cups Flour
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Cloves
2 cups finely diced, NOT SHREDDED, Zucchini
1/4 cup Chocolate Chips
Cream butter, oil, and sugar. Add eggs, vanilla, and sour milk. Beat with mixer. Mix together all the dry ingredients and add to creamed mixture. Beat well. Stir in the diced zucchini. Spoon batter into a greased and floured 9 x 12 x 2 pan. Sprinkle the top with chocolate chips. Bake at 325 degrees for 40 to 45 minutes or until a toothpick or cake tester comes out clean and dry. This cake needs no icing. Cakes can be frozen for use at a later date.
Grab a zucchini and bake a Chocolate Zucchini Cake before its too late!
Tom Donaldson loves to cook. But it’s just one of the many things he like to do. To keep up with what’s on his mind, read his BLOG, PhreMind Freenotes Life.
Tags: Baking, cakes, chocolate, recipes, vegetables, zucchini
