Zucchini cake recipe

 

It's that time of year when zucchini is overflowing.  Luckily, I acquired a ton from a friend of a friend.  Now it's time to put it too good use!  The next few days I'll be posting recipes to use up this bountiful vegetable. 

Today's zucchini recipe is full of flavor.  In fact, you don't even need to use frosting on this cake because it is so moist and flavorful all on it's own.  A dollop of whipped topping would be a nice touch if you want to add a special touch.  This is a great way to sneak the veggies in for your kids.  They won't even know the zucchini is in there because they'll be so distracted by the chocolate.

Chocolate Zucchini Cake

• 1/2 c. butter, softened
• 1/2 c. vegetable oil
• 1 3/4 c. sugar
• 2 eggs
• 2 tsp. vanilla
• 1/2 c. milk
• 1 TBS. vinegar
• 2 c. zucchini, grated
• 3 c. flour
• 4 tsp. cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. cinnamon
• 1 tsp. soda
• 1/2 tsp. ground cloves
• 1 tsp. salt
• 1 c. chocolate chips

Mix all ingredients together with an electric mixer.  Stir in chocolate chips by hand.  Bake in a 9x13 greased pan at 350 degrees for 30- 35 minutes. 

Other recipes you may enjoy:

Chocolate Bread Pudding

Rum Cake

Buttermilk Coffee Cake