Noted: Looking back on my early posts in 2006/2007 - back when I had to take the pictures on a camera and literally plug into my computer with a cord to upload them. Also - it was rare for anyone to even have recipe blogs back then so the photos and the posts are almost 'vintage' by now.
Yesterday I had more zucchini to use up and the kids and husband are tired of seeing it in one form or another at dinner, so it was time to break out the dessert recipes. These are the recipes they wait patiently for each summer when the zucchini is prolific! I've posted my recipe for chocolate zucchini bread before, but as I made 2 loaves of it yesterday my pans were in use and I decided to use the same recipe to make it into a bundt cake. This recipe has been used too many times to count and it comes out perfectly each time. Whether you make it as 2 loaves of bread or one zucchini cake doesn't matter... the point is, just make it!
Chocolate Zucchini Cake
1 3/4 c sugar
3 eggs
1 c vegetable oil
2 c shredded zucchini
1 T vanilla
3 c flour
1/2 c cocoa
1 1/4 t salt
1 t baking soda
1 t cinnamon
dash baking powder
1/2 c mini chocolate chips
Preheat oven to 350. Lightly grease a bundt pan. In a bowl mix together the sugar, eggs and oil until blended. Stir in zucchini and vanilla. In another bowl whisk together the flour, cocoa, salt, soda, cinnamon and baking powder. Add the dry ingredients to the wet and stir just until blended. Add the mini chocolate chips. Pour into pan and bake 1 hour until done. Cool completely and drizzle with chocolate frosting or sprinkle with powdered sugar just before serving with whipped cream or vanilla ice cream.
