Wow it’s been four months since my last entry! I just got too busy with teaching full time and being a mom to a busy toddler that something had to take a back seat and well unfortunately my blog was the thing. But it’s spring break and I have some time so I thought I’d share my latest baking with you guys.
Last summer the zucchini was incredible in the garden and we just had way too much so I decided to freeze some for baking throughout the winter. I finally pulled some out last weekend to make my gran’s recipe for double chocolate chip zucchini cake. I have no idea where she got this recipe from and she’s not around to ask but the recipe has been around as long as I can remember and it always reminds me of her.
The ingredients are all common baking ingredients except for the zucchini which I had so I didn’t have to do any shopping.
First you cream together the sugar and melted butter, margarine would work too.
Next beat your eggs and add them along with the vanilla to the creamed mixture then mix.
Add all remaining ingredients except for the chocolate chips and zucchini and mix well.
Lastly add the chocolate chips and zucchini then stir. Pour into a greased cake pan (9×13) and bake for 35-40 minutes at 350F. Then enjoy! You can add fruit, ice cream or make icing. We have eaten it many ways and it always tastes great. It’s a super moist thick chocolate cake and it has veggies in it so it has to be healthy for you right?!?!
- 1C melted butter
- 1 3/4 white sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/2 cups of flour
- 1/2 C of sour milk ( add tsp vinegar to milk)
- 1 tsp salt
- 1/2 C of cocoa
- 2 cups of grated zucchini
- 1C of chocolate chips
- Cream together the sugar and butter.
- Add beaten eggs and vanilla then mix.
- Add all remaining ingredients (except for choc. chips and zucchini) then mix well.
- Stir in the chocolate chips and zucchini.
- Pour into greased pan (9×13).
- Bake 35-40 minutes at 350F.