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Lovely Zucchini Makes Great Chocolate Cake

I’ve had a hankering for all things zucchini lately. One of my coworkers brought in some zucchini bread last week, and I began my hunt for decent squash that evening. The big box store’s selection left a lot to be desired. They were tiny and pale. I wanted good ones.

Thankfully, my local farmers’ market is open on Thursday evenings from 4:00 p.m. to 7:00 p.m. I dropped by after work with high hopes. I was not disappointed. Not only did I find nice looking, deep green zucchini, but I found great bell peppers, fat cucumbers, and fresh kettle corn, as well. I spent a total of $13.00 at the market that night.

I had a hard time deciding how I wanted to cook my beautiful squash, but I decided on my old favorite Chocolate Zucchini Cake. This cake is the best part of my summer. I love it that much.

I’ve shared this recipe several times. However, when something is this good, it’s worth sharing over and over again.

Chocolate Zucchini Cake

INGREDIENTS 1 3/4 cups sugar 1 cup cooking oil such as vegetable or canola 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3 large eggs 1/2 milk 2 1/2 cups flour 3/4 cup baking cocoa 3 cups shredded zucchini 1/2 cup chocolate chips

INSTRUCTIONS Preheat the oven to 350°F. Spray a 9″ x 13″ pan with a cooking spray such as Pam. In a large mixing bowl, beat together the oil, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until smooth. Add eggs. Add milk alternately with the flour. Add cocoa and mix until smooth. Gently fold in zucchini and chocolate chips with a long spoon. Pour batter into the prepared cake pan.

Bake for 35 to 45 minutes or until a toothpick inserted in center comes out clean. It may take a bit longer or not as long. Keep an eye on it once it’s been in the oven for 30 minutes to make sure you don’t over-bake. It’s a heavy cake. You want it to be done, but not overdone. Ovens vary, and cooking is an art.

Cool thoroughly before frosting. I like to top mine with chocolate frosting or fruity pie filling such as strawberry, blueberry, or cherry. For a real treat, top it with blackberry compote. Of course, you can always eat it plain. I won’t judge.

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