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I love zucchini and I use it in many ways from making a zucchini quiche to zucchini relish. One of my favorite ways to use up zucchini is making a Chocolate Zucchini Cake. This recipe is especially good if you have some oversized zucchini that need to be used up. A friend of mine shared this recipe with me years ago and we’ve been enjoying it ever since.

A large zucchini!

A large zucchini!

Chocolate Zucchini Cake

½ cup butter
½ cup oil (or use part applesauce to cut fat)
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup sour milk (can sour good milk with a teaspoon of vinegar)
2 ½ cups flour
6 Tablespoon baking cocoa
1 tsp. soda
pinch salt
½ teaspoon cinnamon
½ t. ground cloves
2 cups choc. chips ( I usually use less)
½ teasp. baking powder
2 cups finely shredded zucchini
nuts (optional – I don’t usually use them)

Beat butter, oil, eggs, vanilla and sour milk.  Mix dry ingredients and add to
creamed mixture. Beat well, stir in shredded zucchini.

Don't forget the shredded zucchini!

Don’t forget the shredded zucchini!

Pour batter into greased and floured 13x9x2 pan, sprinkle with the chocolate chips and bake 325 degrees for 55 minutes.

Ready for the oven.

Ready for the oven.

 

I usually pour the batter into two 8×8 pans and freeze one for later. This cake freezes well!

Let cool slightly before eating.

Let cool slightly before eating.

Best way to enjoy this cake is warm with a little ice cream!

Chocolate Zucchini Cake

Chocolate Zucchini Cake

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