Welcome to one of my favorite cake recipes of all time.
If you’re a health nut, I’m so sorry… click on this link full of health to take you away from the temptation of a sugar-and-chocolate-chip-sprinkled cake. A moist cake. A chocolatey cake. A delicious cake. (Ya still with me? I thought so.)
This is a family favorite… you can make this when you have homegrown zucchini coming out of your ears, or when you family cleans the freezer and finds several bags of frozen zucchini. Either situation is a good excuse to make this cake.
If you use frozen zucchini in this recipe, don’t drain it after thawing. The batter might look too soupy and kind of scary, but don’t worry. It all works out.
Chocolate Zucchini Cake
First Set of Ingredients:
1/2 cup mayo
1/2 cup canola oil
1 3/4 cup sugar
1 teaspoon vanilla
Beat together until smooth.
1. 1/2 cup milk (soured with 1 tablespoon vinegar)
2. mixture of:
2 1/2 cups flour
4 heaping tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon each baking powder, cinnamon, salt
Fold in 2 cups grated zucchini.
Pour into greased 9″x13″ pan.
Sprinkle with 1/2 cup sugar and 1/2 cup chocolate chips.
Bake at 350 degrees for 40-45 minutes (test with toothpick).