We have two zucchini plants in our garden this year, so we arent hugely overrun with zucchini, but we surely have plenty. One of my favorite things to make with all our zucchini is this cake. Its mildly chocolately and very moist. Yum!
It makes a nice big 9x13 and freezes very well, but the recipe can be halved very easily and made in a 9x9 also. I have never made it without the chocolate chips, but I imagine it would be delicious that way also. I have a couple of hugely over grown zucchini's (I used only half of one for these 2 cups in this recipe!!) I plan on testing out whether this would make a good bread without the chocolate chips and maybe even without the cocoa.
Zucchini Chip Snack Cake (from the R.C. cookbook, submitted by Norma Dole)
1/2 c. butter, softened
1 3/4 c. sugar
1/2 c veg. oil
1 tsp. vanilla
2 1/2 c. flour
2 Tbsp. baking cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. buttermilk or 1/2 c. milk with 2 tsp. vinegar
2 c. shredded zucchini
roughly 2 c. chocolate chips
*Combine dry ingredients and set aside.
*In your mixer, cream the butter and sugar.
*Beat in the oil, eggs and vanilla.
*Add the dry ingredients to the mixer bowl alternately with the buttermilk, just until combined.
*Stir in the zucchini.
*Pour into a greased 9x13
*Top with chocolate chips
*Bake at 350 degrees for about 40 min.
Baking with a parchment paper sling
12 hours ago