If ya’ll are like me, you’re scouring your cookbooks for endless recipes to use up your endless supply of squash. Sound familiar? No? Consider yourself lucky. I LOVE squash, but after having it with nearly every meal the past month, I’m looking for something that doesn’t taste….. like squash.
Enter Chocolate Zucchini Cake. Does it taste like squash? Nope. Great way to fool the kids.
Or not feel so guilty eating a piece of chocolate cake. Two cups of shredded zucchini hiding in here!
A friend gave me this recipe from the Out Here periodical, available (free) at Tractor Supply – check it out.
Guess what’s missing in this picture? ZUCCHINI! HAAAAAAAAA. I’ll show you that later.
First, cream together softened butter, oil, and sugar. Niiiice and creamy.
Then you’ll add eggs and Mexican vanilla. Don’t have Mexican vanilla? Oh, I’m so sorry. Find a friend to get you some.
You’ll want to stir together your dry ingredients. If you don’t, you’ll end up OVER MIXING (GASP) your cake batter trying to incorporate the cocoa you forgot to add to the flour mixture = dry cake. No bueno.
Next, you’ll slowly add a little bit of dry ingredients to the butter and sugar mixture, stir gently….
And then a little bit of wet ingredients, gently stirring after each addition.
Keep repeating until you the most beautiful, soft, creamy cake batter you’ve seen. Taste test please!
THEN lightly smack yourself on the forehead for realizing you didn’t shred your zucchini yet. Peel your zucchini, and shred two cups, trying (but not too hard) to remove large seeds. No worries if you miss any, it’s extra protein.
Two cups please! Don’t you feel so resourceful? And responsible and nutritious? Give yourself a pat on the back.
Then you’ll gently fold your zucchini into your cake batter.
Folding in means you’ll slowly turn the bowl as you scrape around the edge and fold that into the middle. If you emphatically stir like a crazy woman, your cake will be tough and not fluffy and your kids won’t love you anymore.
Next, flour and grease a 9×13 inch pan. And when I say flour, I mean sugar. Take a paper towel and scoop out a little bit of Crisco. Spread it evenly allll over every nook and cranny of the pan. Sprinkle sugar and shake the pan around, covering all the Crisco. Gives the cake a nice little glisten-y finish, and a little crunch instead of “flour lips.”
FINALLY! Spread your batter evenly in the pan. Sprinkle liberally (husband wants more next time) with chocolate chips. Bake at 325 degrees for 36.4 minutes. Cool. Eat. Drink Milk.
If you’d like, you can sprinkle with powdered sugar, make a chocolate glaze, or eat it plain. Or, you can be like me and call it Chocolate Chip Zucchini “Coffee Cake” and eat it for breakfast.
Peace, love, and baking, and I hope ya’ll enjoy my new site!
Feel free to leave a comment or a PICTURE of you with your cake – I WOULD LOVE THAT!!!
~Peace, Love, and Zuccs Ya’ll!
Chocolate Zucchini Cake
1/2 cup butter, softened
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs, beaten
1 tsp vanilla
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 cup cocoa
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup sour milk (add 1 T or so of vinegar to milk, let sit 10 min)
2 cups zucchini, peeled, grated, de-seeded
12 oz. choc chips
Cream butter, sugar, and oil.
Stir in eggs and vanilla.
In a separate bowl, mix together your dry ingredients, and STIR.
Alternate by adding dry ingredients and soured milk to the butter and sugar mixture.
Fold in zucchini gently.
Grease and sugar coat a 9x13 inch pan. Spread batter evenly. Sprinkle with chocolate chips.
Bake at 325 degrees for 35-40 minutes, or until it tests done. Cool. Sprinkle with powdered sugar, a chocolate glaze, or eat plain.