Here’s a simple moist summer cake to make and help use up some of those Zucchinis that grow abundantly in your garden. This cake is so yummy and moist, it doesn’t need frosting. (it’s the shredded zucchini that makes it wonderfully moist). Add a scoop of vanilla ice cream, and this cake makes an excellent dessert all will enjoy and they’ll never believe it has zucchini in it.
Chocolate Zucchini Cake
1/2 cup butter – softened
1-1/4 cups sugar (I substitute Rapadura or Sucanat for all the sugar)
1 cup brown sugar
1/2 cup olive oil
1 1/2 tsp. vanilla extract
2-1/2 cups all-purpose flour (I use part fresh ground oat flour and part all-purpose)
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup buttermilk
2 cups shredded zucchini
2 cups milk chocolate chips
In a large mixing bowl, cream butter and sugar. Beat in oil, eggs, and vanilla. In a separate bowl combine flour, cocoa, baking soda, baking powder, and cinnamon; add to creamed mixture alternately with buttermilk.
Pour batter into a greased 9×13 pan. Generously sprinkle on the 2 cups of chocolate chips. Bake at 350 for 35-40 min.
Enjoy ! ! !
(I saw this recipe in a magazine years ago and changed it to be a bit healthier because I’m always trying to use less sugar and less white flour.)