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.
This 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.
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
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cup sugar
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)
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!