Childhood Favorite

At the end of summer, when the garden was full, but before the Zucchini was big enough to make boats out of, mom would make Chocolate Zucchini Cake.  My favorite part is the topping, of course.

So I made some the other day and ate nearly the entire pan by myself.  *oh, the shame*

And this is how I ate EVERY piece.  In a bowl of milk.  At midnight.  *there was NO shame*

Ironically, the few pieces Tanner and Taylor did have, they asked me to eat the top and they ate the 'cake';  WITH the vegetable in it.  SCORE!!!  I suppose the real shame is that Ryan doesn't like chocolate cake...because I would have shared.  Sadly, Kortlen hasn't enjoyed it as much as I have, but I couldn't justify throwing it away...so I just kept eating it.  Poor baby!
 
{Chocolate Zucchini Cake}

Cream:

• 1/2 cup margarine or butter
• 1/2 cup oil
• 1 1/2 cup sugar
• 2 eggs

Alternately add:

• 2 cups grated zucchini (if you're pulling it from your freezer, dump in all the liquid in the bag and the zucchini...even if it's watery, because that's moisture that would have been in it originally.)
• 1/2 cup buttermilk (or 1/2 cup milk + 1 Tb vinegar)

Add:

• 2 1/2 cups flour
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 4 Tb cocoa
• 1 tsp salt
• 1 tsp baking soda

Top with:

• 1/2 cup chocolate chips
• 1/2 cup brown sugar
• 1/2 cup walnuts
• I double the topping, always...just sprinkle it on before baking.

Bake in a greased and floured 9x13 pan, at 350 deg F for 40-45 minutes.  The very first piece hot out of the oven is the BEST in a bowl of cold milk...mmmm!