All summer long we anxiously wait for our zucchini plants to start producing. And we all know how it is once they start…they don’t stop. Everyday we are rummaging through cookbooks and pinterest trying to find yet another zucchini recipe. But you know what, I still love the stuff. Soon enough it will freeze and we will be left wishing for fresh goodies from the garden.
I have two zucchini cake recipes that I love. Last year I just couldn’t decide which one to make. (I’m indecisive like that. Some days I try to decide what to make for dinner until it’s time for dinner. Then I’m stuck with
making serving whatever is leftover in the refrigerator.) Anyway, I decided to combine the two together. I’m glad that I did because it is the best of both zucchini cake worlds. You gotta have a bite of this!! Even my middle “no green food” child eats it!!
Start by creaming eggs, vanilla, sugar, butter, butter milk and oil together.
Mix together flour, cocoa, salt, baking soda and cinnamon in a bowl or sifter .
Add dry ingredients to wet ingredients in mixing bowl. Mix until combined.
Add shredded zucchini to cake batter. Gently fold in.
Spread in a greased 9 x 13″ pan.
Sprinkle chocolate chips, walnuts and brown sugar on top of cake. Bake at 325 degrees for about 35-40 minutes.
Let your littlest lick the bowl clean. It will make him happy. Then enjoy having him around in his camo jammies, because before you know it he will be married. Or at least at kindergarten.
It is one of my favorite ways to use some of the abundance of my zucchini. In fact during the zucchini overload weeks, I make this cake about once a week, and we never get tired of it.
Chocolate Zucchini Picnic Cake
- 1/2 cup butter room temperature
- 1/2 cup oil
- 2 eggs
- 1 3/4 cup sugar
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 2 1/2 cups flour
- 4 T cocoa
- 1 tsp. soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 1/2 cups grated zucchini
- 1/2 cup brown sugar
- 1 cups semi-sweet chocolate chips
- 1 cup chopped walnuts
- Cream together butter, oil, eggs, sugar and vanilla.
- Stir in buttermilk.
- Add flour, cocoa, soda, salt and cinnamon to bowl or sifter.
- Mix dry ingredients with creamed ingredients until combined.
- Fold in grated zucchini.
- Spread in a greased 9 x 13" pan.
- Sprinkle brown sugar, walnuts, and chocolate chips over the top of cake. Do not stir.
- Bake 325 degrees for 35-40 minutes.