It's a little bit cooler today and zucchini's are in full force so time to turn on the oven and bake a cake. (Cake plate is from the Emma Bridgewater blue stars collection and is available at Crocus & Ivy; print napkin also available at Crocus & Ivy in store).
Chocolate Zucchini Cake
2 c. flour
2 tsp. baking soda...
1 tsp salt
1/4 tsp baking powder
1 1/2 c. sugar
1 c. oil
3 tbsp cocoa
2 c. shredded zucchini
2 tsp. vanilla
Mix dry ingredients in bowl, mix eggs and oil together - add to dry ingredients. When mixed, add zucchini and vanilla - mix together (don't over mix) (you can add chocolate chips to the mixture - this makes it more of a snack cake)
To Bake (grease & flour pans) at 350 degrees.
You can use a 9x12 - or today I used 2 9"rounds to make it a little more special.
To ice or not to ice - that is the question? Today I made this cake into an iced layer cake, but many times have served without icing and used ice cream or whipped cream as the side dish to the cake. Either way, it is a really good cake.
Many thanks to my sister-in-law for sharing this recipe with me so many years ago. :)