It's that time of year when zuccini's are in full season in the garden and it is hard to come up with creative ways to use them up on your family and friends. I have come accross a Chocolate Zucchini Cake that is pretty good at covering up any trace of zucchini in the end product, so you may not even have to tell anyone.
Chocolate Zucchini Cake
Cream Together:
1/2 c. soft butter (NOT margarine)
1/2 c. vegetable oil
1 3/4cup Sugar
2 eggs
1 t. Vanilla
1/2 c. sour milk
Add:
2 1/2 c. flour
4 T. cocoa powder
1/2 t. baking powder
1 t. salr
1 t. soda
Add:
2 c. grated zucchini, peel and remove seeds first.
(if it is a young 6-10" and has no seeds, i do not peel or
seed and grate the whole zucchini, peel and pulp)
Pour into greased 9"x13" cake pan.
Chocolate Chips and chopped nuts may be sprinkled on top before baking, and then it needs no frosting, or you can add your own chocolate icing.
Bake at 350F for 40-45 minutes. (bake in muffin tins at 350F for 20-25 minutes)