Chocolate Zucchini Cake

Shhh! Don’t tell them there is zucchini in it, they will never know.

Here in Northwest Indiana our zucchinis haven’t come on in the garden yet, but they will be soon.  I still had some zucchini left from last years garden in the freezer that needed to be used.

This cake is moist and I think, best served with a spoonful of whipped topping.

Do you have lots of zucchini that need to be used? Then don’t miss the great round-up of zucchini recipes over at The Finer Things in Life.

Chocolate Zucchini Cake

• 2 1/2 c. Flour
• 2 1/2 t. Baking Powder
• 1 1/2 t. Baking Soda
• 1 t. Salt
• 1 t. Ground Cinnamon
• 1/2 c. Unsweetened Cocoa Powder
• 1/2 c. Butter
• 1/4 c. Oil
• 2 c. White Sugar
• 3 Eggs
• 1 t. Vanilla Extract
• 2 c. Shredded Zucchini
• 1/4 c. Milk

1.  Preheat oven to 350 degrees. Grease and flour a 13×9 pan.

2. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.

3. In a large bowl, cream together the butter, oil, and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in vanilla.

 In a small bowl, combine zucchini with milk. (I used frozen zucchini and poured off some of the liquid, just because I added the milk)

Beat in the flour mixture alternately with the zucchini mixture.

 Pour batter into prepared pan.

4. Bake for 55-60 min or until toothpick inserted into the center of the cake comes out clean. Cool.

I apologize for the late post, we didn’t get home until midnight from a Baseball Tournament last night. The cake is in the oven as I type, I will update more pictures when the cake is done.

And the finished cake…

For more great blog carnivals, please visit:

~Mouthwatering Mondays hosted by The Land of Monkeys and Princesses

~Make Something Monday hosted by Go Graham Go

~Homemaker Mondays hosted by 11th Heaven’s Homemaking Haven