Chocolate Zucchini Cake Recipe


2 cups sugar
3/4 cup butter or margarine
3 eggs
2 cups grated zucchini
2 teaspoons vanilla
2 1/2 cups flour
1/2 cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk

Cream butter and sugar. Beat in eggs one at a time. Stir in zucchini and vanilla. Combine dry ingredients; add alternately with milk. Beat until well combined. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool; frost as desired.
When zucchini is at it's peak, grind a freeze about 2 1/2 cup portions. During winter when you want to bake zucchini cake or zucchini bread; defrost; drain off excess moisture and you end up with 2 cups of zucchini called for in most recipes.

Chocolate Zucchini Cake

Copyright © 2007
All rights reserved