Chocolate Zucchini Cake
 
 
Zucchini. Here are my questions regarding Zucchini:
Where did that name come from?
Why is it when you plant one, you have enough for a village (or at least your whole cul-de-sac)?
Why is it always priced $1.79 a lb at the grocery, even in the summer, when it seems like zucchini are more plentiful than mosquito’s?
I know you have probably read a hundred “Best zucchini recipe ever!!” Most of those are bleehck. My vote goes to this one. This is the best thing I have ever made or eaten using zucchini (with or without the fresh whipped cream topping). Oh, and if you are still wondering if you should give this one a go, it’s one of Laurie’s recipes, yes, that Laurie.
Special thanks to our neighbors the Farr fam who keep us in zucchini 🙂
All.
Summer.
Long.
 
 
Chocolate Zucchini Cake

Chocolate Zucchini Cake

Print Pin
Author: Si Foster

Ingredients 

Cream:

  • ½ cup butter
  • ½ cup vegetable oil
  • 1 ¾ cup sugar

Add:

  • 2 eggs
  • 1 t. vanilla
  • Add and then beat for 2 minutes:
  • 2 ½ cups flour
  • 3 T. cocoa
  • ½ t. cloves
  • ½ t. cinnamon
  • 1 t. soda
  • ½ t. salt

Add:

  • 2 cups zucchini, peeled, seeded, and grated
  • ½ cup buttermilk

Fold in:

  • 1 cup milk chocolate chips

Instructions

  • -This recipe works fine without peeling and seeding the zucchini. Just grate or blend the zucchini before adding to the cake mixture.
  • -Semi sweet chips are great in this recipe.

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!