How about an amazing Chocolate Zucchini Cake? Just about anybody who grows zucchini or
knows someone who does is aware of the surplus of it by this time of the season.
This cake takes me back to the halcyon days of my midwestern childhood summers when it would start appearing every August. Best of all its a fast, easy and is super moist thanks to the zucchini.
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
3 cups grated unpeeled zucchini
3/4 cup slivered almonds
1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.
2. In a large bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and
cinnamon. Add the eggs and oil, mix well. It will be very stiff at this point. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 55 minutes in the preheated oven, until a knife inserted into the center comes out
clean. Let the cake cool and dust with cocoa powder or frost with your favorite icing.