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My Chocolate Zucchini Cake Recipe One More Time

I’ve posted this recipe before, but I was telling a friend about it a few days ago and now can’t stop thinking about a piece of this rich, delicious cake. With gardens that will soon be producing lots of wonderful veggies, many of us will likely have plenty of this yummy squash. Zucchini is one of those plants that gives and gives once it gets started.

There are numerous things you can do with this versatile squash. My favorites are zucchini bread, fried zucchini, and chocolate zucchini cake. They are all great, but you just can’t beat a warm piece of chocolate zucchini cake topped with a scoop of vanilla ice-cream.

I’ve been making this cake since I was a kid, and I’ve never had a single complaint. When I make this yummy cake, my friends take notice and grab their plates. It warms my heart.

I know putting zucchini in a chocolate cake may sound strange if you’re unfamiliar with the veggie. If you’ve never had chocolate zucchini cake, I recommend you try it at least once. It’s an extremely moist cake that’s rich in flavor and hides veggies from your kids or other veggie hating friends and relatives.

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.

Enjoy nature’s bounty, and stay safe and healthy, my friends! Thank you for reading Ozarks Maven! If you’ve enjoyed my little seeds of wisdom and joy, please subscribe to Ozarks Maven, Like Ozarks Maven on Facebook, or follow me on Twitter @OzarksMaven.

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