Monday, February 20, 2017
There is a certain time of year when neighbors are trying to foist their excess zucchini on friends, co-workers, family, and even enemies. Imagine your birthday falls at that time of year. Somehow, inexplicably, this ends up as your birthday cake year after year.
I may have been terrible at Making Memories (TM) and Establishing Traditions for my kids, but this cake is a tradition we stumbled onto. Because zucchini. August. Chocolate. Delicious.
Chocolate Zucchini Cake
Preheat oven to 350.
Grease your pan: either a bundt pan or a 13x9.
Combine in mixing bowl --
1/2 cup oil
1/2 cup milk
1.5 cups sugar (maybe 1 cup or 1.25 would be sufficient)
1 tsp vanilla
In another bowl, sift together --
1.25 cups ww flour
1.25 cups white flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
3 small zucchini (or whatever you need to yield 2 cups grated zucchini)
Alternate adding the dry ingredients and the zucchini to the sugar+egg+oil mixture.
If 13x9, bake about 45 minutes.
If a bundt, bake about 60-65 minutes.