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