Zucchini Chocolate Cake

Here is the recipe as requested. When you bake one, I'll be glad to sample a couple of slices.

Zucchini Chocolate Cake

From: Garden Way’s “Joy of Gardening” Cookbook,
by Janet Ballantyne, copyright 1984, page 261

4 ounces unsweetened
chocolate

½ cup vegetable oil

½ cup butter, at
room temperature

2 cups sugar

3 eggs, beaten

1 tablespoon vanilla
extract

2 cups sifted
all-purpose unbleached flour

1/3 cup cocoa

2 teaspoons baking
soda

2 teaspoons baking
powder

1 teaspoon salt

1/3 cup buttermilk
or sour cream

3 cups coarsely
grated zucchini or summer squash

½ cups chopped nuts

Preheat the oven to
350° F.

Melt the chocolate and oil in a
small saucepan over very low heat.

Cream the butter until light; add
the sugar, eggs, and vanilla. Beat well. Add the melted chocolate and mix well.

Sift together the dry ingredients
and stir them into the batter with the buttermilk. Mix the zucchini and nuts
into the batter.

Grease and flour two 9-inch cake
pans. Divide the batter between the
pans. Bake on the middle shelf of the oven for 40 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Cool the cake completely before frosting with whipped cream or your favorite frosting.

Preparation Time: 25 minutes

Baking Time: 40 minutes

Yield: 8 servings


This is the frosting we like on the cake.


No Cook Icing

No source for the icing


½ cup margarine

1 cup sugar

½ cup shortening (solid)

1 teaspoon vanilla

½ cup sweet milk

¼ cup flour

Combine all ingredients in a large mixing bowl, beat at high speed until it reaches the consistency of whipped cream.

Yield: Frosting for 8-inch layer cake or a 9” x 13” loaf cake pan.


The cookbook mentioned has MANY recipes for zucchini and other veggies. We've enjoyed it for many years.

I couldn't even spell zucchini until I typed this recipe.

Leon

sounds delicious!