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

Laurie Cutler

print recipe

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

Pour into a 9 x 13 pan and bake at 325 for 45 minutes (check with a toothpick).

Best when served slightly warm with whipped cream.

Tips:

-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.

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