Okay I know I already busted out the pumpkin muffins, but I'm not COMPLETELY done with summer yet in the kitchen.
I have been waiting for an excuse all summer to make this chocolate zucchini cake and I finally got it last weekend when Mark and Eli came over to watch the Ole Miss game with Josh and Knox.
Bingo! My excuse to make chocolate zucchini cake!!
(Football = Excuse to make yummy food of any kind.)
I only wish Eli was old enough to try a piece of cake. Check out this cutie! I think he likes me. :)
My mom has been making this recipe in the summer for as long as I can remember. I think this may be another one that originated with my Aunt Monica but I am not sure. All I know is that it's AWESOME.
And dangerous. It's really hard to just eat one piece. We love, love, LOVE this cake!
If you don't want anyone to know there is zucchini in your chocolate cake, just peel the zucchini before you shred it up. Everyone will rave about how moist the cake is and you can just smile and nod and keep that secret ingredient to yourself.
But if you want to show it off, like I do (or if you are just plain lazy, also like me) feel free to leave the green peel ON. :)
Enjoy!
Chocolate Zucchini Cake
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 t. vanilla
1/2 cup sour milk*
2 1/2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
4 Tbl. cocoa powder
1/2 tsp. cinnamon
1/2 tsp. ground cloves
2 cups shredded zucchini
1 cup chocolate chips, divided
*Just add a little lemon juice or vinegar to the milk to sour it.
Preheat oven to 325. Cream butter, oil and sugar. Add eggs, vanilla and sour milk. Beat till well blended. Mix all dry ingredients together in a separate bowl and add to creamed mixture. Beat well. Stir in zucchini and half cup chocolate chips. Pour batter into greased 13x9 pan. Sprinkle remaining chocolate chips over the top.
Bake 40-45 minutes or until toothpick inserted in center comes out clean.
