I love picking all the veggies three feet from my door.
So when I finally had some zucchini ready to pick, I wanted to do something “special” with them.
This is what I came up with.
I combined two different recipes to get this sweet, moist cake. To me, it tastes just like a Texas sheet cake with a touch of added spice.
I did NOT tell my husband or daughter that it had zucchini in it (because if I had they would not have taken a bite!).
And ya know what? They loved it!
Note: It makes (1) 9×13 pan, plus (1) 9×9 pan. So it is perfect for a pot luck. Or make a pan to take to a friend.
Zucchini Chocolate Cake
2 C. shredded zucchini
1/2 tsp. salt
2 1/2 C. flour
1/4 C. cocoa
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 tsp. vanilla – (or use cold coffee)
2 C. sugar
1 C. margarine
1 C. water
1/2 C. sour cream
Preheat your oven to 350.
Start by heating up the water, cocoa and margarine until margarine is melted and the cocoa is well mixed. I usually place it in the microwave for a minute. Stir and repeat if needed. Pour the mixture into the mixing bowl. Add in the sour cream,vanilla (or coffee), sugar and eggs. Beat well for 1 minute. Next add the zucchini, salt, cinnamon, soda and flour. Mix on low speed for a minute, then med. speed for another minute.
Lightly spray your pans, then spread batter evenly in each pan. Bake for 20-25 minutes or until center is cooked through.
Let cool before frosting.
I used the Texas sheet cake frosting recipe and added in a dash of cinnamon.
Fresh garden baking,
For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.