Whiteley Creek Homestead

It's time to dig out every zucchini recipe tucked away… and beg friends and family to share their favorites… in preparation for the annual mid-summer "What am I going to do with all this ding-dang zucchini?" challenge.  My sister, Rita, shared this chocolate zucchini cake recipe with me several years ago and I have made it many times since then.

The topping is sprinkled on prior to baking, so this eliminates the need for icing.

Chocolate Zucchini Cake

Makes one 8X8-inch cake cut into 9 pieces.

½ cup oil (I used ¼ c oil + ¼ c unsweetened applesauce.)

2 eggs

1 ½ cups sugar (I used 1 cup.)

½ tsp vanilla

1 ½ cups shredded zucchini (approx. 1 med-size zucchini)

2 tbsp cocoa

½ tsp soda

½ tsp salt

1 tsp baking powder

¾ tsp cinnamon

1 ½ cups flour

Beat oil, eggs, sugar, and vanilla. Mix in zucchini. Whisk dry ingredients together then add to wet and stir. Pour into 8X8-inch pan. Topping: Stir together 2 tbsp brown sugar, ½ tsp cinnamon ¼ cup chocolate chips, and ¼ cup chopped nuts. Sprinkle on top of batter. Bake at 350° for 50-60 minutes.