There are many delicious vegetables in season during the warmer months, including carrots, lettuce, cucumber, and zucchini. We recently made a delectable chocolate zucchini cake from my grandma’s recipe that is the perfect summer sweet treat! This cake is moist and oh-so-rich, and pairs well with strawberries and a glass of red wine. It’s time to treat yourself to the produce that this season offers and try something new. Whether you’re having guests over or just want something to do with your leftover zucchini, we highly recommend trying this one out.
Photograph by Chloe Nelson
CHOCOLATE ZUCCHINI CAKE RECIPE
Recipe by Chloe Nelson and Aaron Garcia
INGREDIENTS
- 2 eggs
- 2 ¼ cups flour
- 2 cups finely diced zucchini
- 1 ¾ cup sugar
- ½ cup margarine
- ½ cup oil
- ½ cup sour milk
- ¼ cup chocolate chips
- 4 tablespoons cocoa
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
INSTRUCTIONS
Make the sour milk (optional)
- Stir 1 teaspoon lemon juice or vinegar into ½ cup milk. Let stand for five minutes.
Mix the wet ingredients
- Cream the margarine, oil, and sugar.
- Add the eggs, vanilla, and sour milk.
Add it all together
- Mix together all the dry ingredients, then add to the creamed mixture. Beat well.
- Stir in diced zucchini.
- Spoon all into a greased and floured 9’’x13’’x2’’ pan.
- Sprinkle the chocolate chips on top and bake at 325 degrees Fahrenheit for 40–45 minutes.
- Add nuts to the top if desired.
