Zucchini Chocolate Cake

​It's zucchini season, which means everyone is now trying to give away extra zucchini. If you're someone who either planted way too much or walked outside to find a bag of zucchini left on your porch by a neighbor, you're probably already tired of eating it fried, as pasta, and every other savory recipe. Why not try making a chocolate cake? This cake recipe is very easy and the zucchini adds just the right amount of moisture while keeping the texture nice and light. Best of all, it goes great with a scoop of vanilla ice cream!

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Ingredients

• 2 c flour
• 1 ½ tsp baking soda
• 1 tsp salt
• ½ c cocoa
• ½ c chocolate chips
• 1 ⅓ c sugar
• 3 c shredded zucchini
• 2 large eggs, beaten
• 2 tsp vanilla
• ½ c oil

Directions

• Grease a 9x13 cake pan, preheat oven to 350°F
• Prepare zucchini (see below)
• In a large bowl, mix flour, baking soda, salt, and cocoa with a whisk
• Stir in chocolate chips to coat them so they’ll be suspended in the cake
• In a very large bowl, combine zucchini, sugar, eggs, oil, and vanilla. Mix well
• Add dry ingredients to the zucchini bowl, mix very well with a spoon until all dry ingredients are absorbed
• Scrape batter into the cake pan
• Bake at 350°F for 30-35 minutes or until the cake tests done
• Cool in the pan until it’s just warm before serving
• Serve as is, with whipped cream, or with ice cream

To Shred Zucchini

• Clean zucchini, remove stem and blossom end
• Cut zucchini in half lengthwise and remove seeds
• Peel before shredding if desired
• Shred with a large sized grate (grater or food processor)
• 2 medium or 1 large zucchini makes 3-4 cups shredded

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