By LeAnn Rice
It sure seems like zucchini manages to take over my garden each year. I’m pretty sure I don’t even need to water or weed – they will multiply regardless of how much or how little time I devote to them. While I do love zucchini, I simply can’t eat as many as I produce! I give lots away and I use them in various recipes.
You can shred zucchini and add it to just about any ground meat mixture (meatballs, meatloaf, etc). You can slice lengthwise, drizzle with olive oil and desired spices and grill as a wonderful side dish to your summer meals. You can add cubed zucchini to soups and pastas and stir-fries. You can use a vegetable peeler and cut thin ribbons to use in place of pasta. I am very good about hiding veggies in different dishes so my son doesn’t notice 
One of my favorite things to make with the abundance of zucchini is chocolate zucchini cake. I have been making this recipe for about 20 years! In recent years I have begun substituting whole wheat flour but you can use any flour that works for you. The zucchini adds so much moisture to this cake that you don’t need any frosting. Although I do like to dust it with powdered sugar. But that’s more about the appearance than the need.
This cake is delicious served warm with vanilla ice cream, or cooled and cut into squares. It never lasts very long in my house so, if you have an abundance of zucchini in your garden this year, you may want to make more than one!
Whole Wheat Chocolate Zucchini Cake
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 cups whole wheat or white whole wheat flour
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- dash clove
- 2 cups shredded zucchini
- 3/4 cup mini semi-sweet chocolate chips
- powdered sugar (optional)
Preheat oven to 325 degrees.
Spray a 9×13 baking dish with non-stick cooking spray.
In a large mixing bowl cream together the butter, oil and sugar. Add the eggs, buttermilk and vanilla and beat on medium speed until combined.
Sift together flour, cocoa powder, baking soda, baking powder, salt, cinnamon and clove and then add mixture to wet ingredients, beating until smooth.
Stir in zucchini and 1/2 cup chips.
Transfer batter to prepared baking sheet. Sprinkle with remaining 1/4 cup chips.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool on a rack. Cut into squares and dust with powdered sugar, if desired.
How about you? Any other tips for all that extra zucchini?
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I tried this recipe yesterday, and instead of buttermilk, I used lactose free milk. The cake turned out AMAZING!!