Chocolate Zucchini Cake

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)