I promised the chocolate zucchini cake recipe a couple of days ago and better late than never. You might even get the kids to eat zucchini this way. I can tell you ChaosGirl loves it.
This is adapted from the Better Homes and Gardens Farmer’s Market Cookbook.
Chocolate Zucchini Cake*
1 1/4 c. flour
2/3 c. sugar
1/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 c. vegetable oil
1/4 c. milk
1/4 c. butter or margarine, softened
1 tsp. vanilla
1 1/2 c. shredded zucchini (peel or not peel, your choice) (this is one “real” zucchini or 2 of the tiny ones you get at the grocery)
Combine dry ingredients in large mixing bowl. Add liquid ingredients and mix well. Add shredded zucchini and mix very well (about 2 minutes with a blender). Spread batter in 7″ x 10″ baking dish. Bake at 350 degrees for 30 minutes.
I recommend storing this cake in the refrigerator. If you leave it on the countertop it will only be good for 3-4 days before it gets fuzzy.
Deeply yummy warm with a scoop of vanilla ice cream.
*This is the half recipe I mentioned yesterday