Yesterday a fellow blogger was talking about how much zucchini they had and were substituting it for other vegetables in different recipes. It reminded me of the different things I have made and that my mom made when I was a still at home.
The first thing that came to mind was her chocolate zucchini cake. Mom made a lot of the usual things as well, fried zucchini and zucchini bread, but the cake stands above them all ,and well most people like cake.
Since it isn't a secret family recipe here it is for everyone to enjoy.
Chocolate Zucchini Cake
2 c. Sugar
1 c. Vegetable oil
3 eggs
2 ½ c. all purpose flour
¼ c. cocoa
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
½ c. milk
2 c. shredded fresh zucchini (I peel mine so my hubby doesn’t know he is eating it)
1 TBSP. vanilla
In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each. Combine flour cocoa, baking soda, baking powder and salt. Gradually add to egg mixture alternately with milk. Stir in zucchini and vanilla. Pour into greased 15 x 10-inch baking pan. Bake at 375 F. for 25 minutes or until cake tests done.
Frosting for Zucchini Cake:
½ c. butter
¼ c. cocoa
6 TBSP evaporated milk (I have used regular milk with no problems)
1 lb. (4 cups) powdered sugar
1 TBSP vanilla
Mix all ingredients together until smooth. Spread frosting over chocolate zucchini cake while it is still HOT. Cool on wire rack.
I hope any of you that try like it as much as I do. My husband didn't know any different until after he had a few pieces and came across a fleck of the peel that I had missed when I peeled my zucchini. He still ate it, but we laugh even harder knowing I had given half the cake to his parents and brother knowing his dad and brother don't eat many vegetables.
