The Richest Chocolate Zucchini Cake

Ah, the humble zucchini. The tiny green babies in your garden that can burst into giant, 2-foot-long behemoths - almost overnight. What to do when you've had your fill of stir fries, lasagnas, zucchini boats and that old-time staple, zucchini bread? Why, you put it in a dessert, that's what you do!

Behold, the moist, rich, chocolatey goodness of CHOCOLATE ZUCCHINI CAKE, a true Amish Country favorite. Whoever came up with this needs a medal. A zucchini-shaped medal. Here's our favorite recipe.

CHOCOLATE ZUCCHINI CAKE

1/2 c. butter or margarine
  1/2 c. oil
  1 3/4 c. sugar
  2 eggs
  1 tsp. vanilla
  1/2 c. sour milk
  1 c. milk
  2 c. grated zucchini
  2 1/2 c. flour
  1/2 tsp. baking powder
  1/2 tsp. salt
  4 T. cocoa powder
  1 tsp. baking soda
  1/4 c. chocolate chips (or more, because it's CHOCOLATE CHIPS!)

Cream butter, oil and sugar. Add eggs, vanilla and milk. Beat well. Add zucchini and mix. Add dry ingredients. Pour batter into a greased and floured 9"x13" pan. Sprinkle chocolate chips over the top. Bake at 325 degrees F, for 45 minutes. This rich cake needs no frosting! Keep refrigerated.

(Hint: pick your ripe zucchini - or bring it home from the farm market - and grate/shred it, then freeze in 2-cup portions so you can pull out of the freezer anytime of year you desire this treat!)

-Recipe credit: Shelley Salsburey, Lehman's 50th Anniversary Cookbook