Title: Chocolate Zucchini Cake
Categories: Chocolate Cake
Yield: 6 Servings

1	c	Brown sugar
1/2	c	Sugar
1/2	c	Butter
1/2	c	Oil
3		Eggs
1/2	c	Buttermilk
1	ts	Vanilla
2 1/2	c	Flour
4	tb	Cocoa
2	ts	Baking soda
1	ts	Cinnamon
1	ts	Salt
3		Zucchini, about 6" long, shredded (2 c)
1/2	c	To 1 c chocolate chips

From: Connie Dobrowolski:

Preheat oven to 325 degrees. Grease a 9x13" pan. Combine sugars, butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift together the flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins, cool, then turn out on wire rack.

This is a really moist cake that may last for awhile.

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From: Janice Norman

About the best non-standard use for zucchini is this cake which Catlyn's, a wonderful gourmet-to-go deli makes.

1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp cocoa 2 1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp cinnamon 1/2 c sour milk (a tsp of vinegar added to milk) 1 c chocolate chips 2 c zuchini, unpeeled, grated (grate medium by hand)

Preheat oven to 325 degrees. Grease a 9x13 inch pan.

In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes.

There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake.

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From the Times-Picayune (Ellen)

1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c sour milk 1/2 c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips Whipped cream

Preheat oven to 325 degrees. Grease a 9x13 inch pan. Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips. Serve with whipped cream.

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