Chocolate Zucchini Cake

Growing up, my parents would plant a large garden in our yard, and during the summer we would partake in various fresh vegetables. But like all gardens, it always seemed like we had an abundance of zucchini. I remember being sent to our neighbors, zucchini in hand, sharing our harvest.

We used to eat a lot of squash for dinner, but my mom would also bake delectable desserts, including the one I want to share today: Chocolate Zucchini Cake.

IMG_2507This is the easiest cake to make, and the pop of zucchini makes it so moist. Even my nephew, the pickiest eater I know, scarfs down pieces of this cake.

IMG_2510

And even though I put in four cups of grated zucchini, you can barely see it in the cake. This photo has the tiniest bit of zucchini present.

Chocolate Zucchini Cake

Ingredients:

1/2 cup butter

1/2 cup vegetable oil

1 3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup buttermilk

2 1/2 cup flour

4 Tablespoons cocoa

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoons salt

2 or 3 cups zucchini (I used 4 cups — this recipe is very forgiving)

Directions:

Cream butter, oil, and sugar.

Add eggs, vanilla, and buttermilk. Continue beating.

Sift dry ingredients together. Add to moist ingredients.

Add grated zucchini.

Bake in a greased 9×13 pan, 325 degrees for 40-45 minutes.

The original recipe calls for topping with chocolate chips or nuts, or ice with chocolate icing. I top with canned chocolate icing, as my mom did. Tastes like my childhood summers!

This is a moist cake, and oh so good.

I hope you enjoy!

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