My mother started making chocolate zucchini cake when I was a child back in the 80's. It is a very moist and delicious cake, and a great way to use the over-sized zucchini that tend to appear out of nowhere like magic this time of year. I make it every Summer. It has become a hit with both the family and the friends. Today I made one at the request of my dear friend who is preparing to leave our lovely hilltop for the Azores off the coast of Portugal. She supplied me with the zucchini (mine never did decide to pick up production), so how could I resist. I decided to post the recipe. I have made changes to the recipe several times of the years, and in my humble opinion it is better than ever!
Preheat Oven to 350 F.
Grease and flour pan 9x13 or 2 8inch rounds.
1/2 Cup butter
1 8oz. package of cream cheese
2 Cups of sugar
1/2 Cup milk
2 teaspoons vanilla
2 Cups of shredded or otherwise pulverized zucchini
2 1/2 Cups flour (I use half whole wheat and half white, but any combo will work)
1 Cup coco powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon baking powder
1 Cup chocolate chips
Bake for 30 to 50 minutes
Today's Bundt Cake Pan Variation:
increase sugar by 1/2 Cup
increase flour by 1/2 Cup
increase coco powder by 1/4 Cup
increase baking time to 70 minutes
Today's cake was topped with melted chocolate mixed with a splash of milk, and the nasturtiums were added for color.
The cake was good, really good, but like everything in life, better shared with friends.