So if we add zucchini to chocolate cake does that mean we can call it healthy?  Wait – don’t answer, let’s just enjoy the cake and the fact that it has a green veggie too.

It’s a cool, rainy Friday in North Texas {cool is a relative term . . . low 90s in July is cool in our world} – a perfect day to make this Chocolate Zucchini cake for the weekend.  If you are a chocolate fan you might just fall in love with this moist chocolate cake- it’s a wonderful blend of ginger and cinnamon added to the zucchini/chocolate combination, and then it’s topped off chocolate chips for more chocolate to love!  A great way to celebrate summer.

If you are a zucchini fan be sure to try Zucchini Pie, Oven Fried Zucchini, or Guilt-free Italian Chicken and Vegetable Soup

Got an abundance of Zucchini in your garden?  Our Fresh from the Garden Tag is perfect for sharing with neighbors and coworkers.

Chocolate Zucchini Cake

Ingredients

2 1/2 cups flour
1/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 medium zucchini, seeded and shredded (about 2 cups)
3/4 cup semisweet chocolate chips

Directions

Adjust oven rack to middle position and heat oven to 325 degrees. Grease 13- by 9-inch baking pan. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves in bowl. With electric mixer on medium speed, beat butter, oil, and sugar until smooth. Add eggs, vanilla, and buttermilk and mix until incorporated. Stir in flour mixture until combined. Stir in zucchini, then pour mixture into prepared pan.

Top batter with chocolate chips and bake until toothpick inserted in center comes out clean, about 40-45 minutes. Cool on wire rack. Serve.

recipe from Cook’s Country, June/July 2009