serveMaybe you’re like me and are inundated with zucchini about now. Understand I’m not complaining. I’m actually grateful that our zucchini is living up to its reputation. In years past I would pick one maybe two zucchini and wait two days–yes two whole days–before another zucchini was ready. So when I checked the zucchini a couple of weeks ago, I was unprepared for this turn of events.

zucchiniNot bad, eh?

The novelty is beginning to wear off and I’ve already shredded, measured, and placed two cup portions into freezer bags and August is just beginning. Even the pigs have feasted on zucchini. This is when it’s time to pull out Nate’s Grandma’s Chocolate Zucchini Cake recipe.

shredFirst shred the zucchini. You’ll need two cups of shredded zucchini. A hand grater works just fine. I used one for years before I got this attachment for my Bosch. You’ll notice I don’t peel it. Just give it a good wash.

Combine:

2 1/2 cups flour
1/2 cup cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

In a separate bowl cream together:

3/4 cup butter or shortening
2 cups sugar
3 eggs
2 tsp. vanilla

Add 1/2 cup of milk and 2 cups shredded zucchini. Then add flour mixture to creamed mixture a little at a time until combined. Grease the bottom of a 9 x 13 pan.

batter

Pour into a 9 x 13 pan.

toppingSprinkle with 1 cup of chopped nuts. Here I used pecans, but I’ve used walnuts and almonds with good success before. Also sprinkle with semi-sweet chocolate chips and either white chocolate chips or like I’ve done here Ghiradelli dark chocolate chips. There’s no specific amount–just do it till it looks purty. Then bake at 350° for 1 hour and enjoy.

serve

Chocolate Zucchini Cake

Combine:

2 1/2 cups flour
1/2 cup cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

In a separate bowl cream together:

3/4 cup butter or shortening
2 cups sugar
3 eggs
2 tsp. vanilla

Add:

1/2 cup of milk
2 cups shredded zucchini.

Then add flour mixture to creamed mixture a little at a time until combined. Pour into a greased 9 x 13 pan.

Sprinkle with:

1 cup of chopped nuts, your choice
semi-sweet chocolate chips
white chocolate chips or  Ghiradelli dark chocolate chips

Bake at 350° for 1 hour.

3 Response Comments

  • The American Homemaker  August 5, 2009 at 9:31 am

    I’ve never grown my own zucchini, but I used to have neighbors give me a giant one every year. I’d shred it and freeze it to make baked goods all year. I miss those days 🙂

  • Kate  August 5, 2009 at 11:48 am

    Thanks for stopping by. Zucchini cake smells so good in a winter kitchen.

  • Jennifer  August 5, 2009 at 1:26 pm

    Yum, I can’t wait to try this.