What To Do With Zucchini - Part Cinq

I knew high school french would come in handy! We're now on to part five of "What To Do With Zucchini". I've lost faith that any of you are reading these, but I'm going to keep posting them. SO THERE!

Today's adventure in Zucchini came from self-titled, Jeannie Zucchini. The recipe? Chocolate Zucchini Cake. For those wondering, Jeannie Zucchini is my cousin's mother-in-law.

I started out by "grating" the Zucchini in my KitchenAid Mixer (it's getting a workout this summer with all this baking!).



Next, I prepared the dry ingredients in a bowl, so they were ready to be sifted later.



Then, I mixed the "wet" ingredients together following the recipe (no Zucchini yet). It looked something like this:



After sifting the dry ingredients, the cake mixture looked like this:



Time to mix in the zucchini, put it in a cake pan and top with mini chocolate chips:



45 minutes later and we have a finished product:



It smells WONDERFUL. I can't wait to eat it for dessert later. And, of course you can have the full recipe:

Chocolate Zucchini Cake

½ c margarine
1 ½ c sugar
½ c vegetable oil
2 eggs
1 tsp vanilla
½ c sour milk*
2 ½ c flour
4 tbls cocoa
½ tsp baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp cloves
½ tsp salt
2 c grated zucchini
mini chocolate chips
chopped walnuts (opt.)

Cream margarine and sugar, add oil and eggs then sour milk and vanilla. Sift in dry ingredients, then mix in grated zucchini. Pour batter into 9x12 pan. Sprinkle with chocolate chips and nuts (opt.). Bake at 350 degrees for 45 minutes. Let stand for at least 5 minutes. Serve with whipped cream or ice cream :)

*NOTE: Sour milk by adding ½ tsp. lemon juice.

Have a great weekend!