Yummy Chocolate Zucchini Cake
This is a re-post of one of my familys favorite recipes for when those zucchini are going crazy in the garden. I will add that I have found this recipe to work best with zucchini that has already been shredded and frozen for awhile. It is really good with fresh zucchini too but I would bump up the amount to 2 1/2 cups just to keep it nice and moist. Enjoy!
As we come closer to mid September, and into fall harvest season (at least for us) the zucchini and tomatoes are still going wild and I start to feel a bit like Forrest Gump and Bubba talking about shrimp except substitute the word shrimp for zucchini (Zucchini cake, Zucchini loaf, zucchini noodles, “mom, what’s for dinner?” “Barbeque….zucchini!”)
This is one of my all time favorite zucchini recipes though and always has been since I was a kid and my mom’s garden would be pumping out that ubiquitous summer squash. It is also a great way to use frozen, shredded zucchini (which is where a lot of it is going now that we’re kind of sick of it)
So, here goes, my family recipe for Chocolate Zucchini Cake
1/4 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
1 tsp. vanilla
1/2 cup buttermilk or sour milk
2 1/2 cups flour
4 tbsp cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
2 cups grated zucchini
1/4 cup semi sweet or dark chocolate chips
Cream together butter, oil, sugar, eggs, vanilla, and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in greased and floured bundt or 9″x 13″ greased pan at 325 degrees F for 45 min.
This cake is so moist and delicious on its own, right out of the pan (great for lunches!) or it is lovely with a dusting of powdered sugar or your favorite chocolate frosting. Or, have it my favorite way, with a bit of vanilla ice cream and a cup of tea.