
The kids are out of school which means it’s chocolate zucchini cake season! I know that sounds funny but to me this is a summer cake because that’s when grandma harvested the huge zucchinis from her garden and brought them over for me to “process,” as she called it.
I first had this cake about sixteen years ago at my best friend’s house. Her mom made it for dessert on a night I was sleeping over and I’ve been hooked ever since. Every time I make it I silently thank her for humoring 14-year-old me and giving me the recipe when I asked for it.
Chocolate Zucchini Cake
1/2 c butter or margarine, softened
1/2 c vegetable oil
1-1/3 c sugar
2 eggs
2 c grated zucchini (fresh or frozen, but defrost before using)
1/2 c sour milk (1/2 c milk & 1/2 tsp white vinegar)
1 tsp vanilla
2-1/2 c flour
4 T cocoa
1 tsp salt
1 tsp baking soda
1 tsp baking powder3/4 c mini chocolate chips
3/4 c finely chopped walnuts
3/4 c brown sugar……….
Combine the first 12 ingredients and pour into a greased and floured 9×13″ pan.Sprinkle with a topping of (3/4 cup each or more to taste) mini chocolate chips, brown sugar, and chopped walnuts.
Bake at 350 degrees for 40-45 minutes.










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Mmmm, this looks divine! Zucchini always reminds me of my grandmother too – she makes an incredible zucchini cake that I’ve loved ever since I was a small child… Recently, though, I’ve been longing to make a chocolate zucchini cake, and now, here, I’ve found a beautiful one! Thank you for the recipe! I can’t wait to fix it!