The zucchini is spilling out of the garden. The big, luscious vines are providing beautiful dark green fruits everyday. With zucchini if you miss picking one, in 24 hours it will be big and overgrown. One of our favorite uses for the big fruits is to make cake. I make the entire cake in the food processor, but you could also use a regular mixer. Even folks who do not like zucchini will love this cake, and if you don't tell them the zucchini is in it, they will never guess that it is there!
Zucchini Cake
Grate 2 cups of zucchini and set aside
Cream together: 1/2 cup of butter, 1/2 cup of oil, 1 3/4 cups of sugar.
Add 2 eggs, 1 tsp vanilla, 1/2 cup sour milk (add 1/2 Tbls of vinegar to the 1/2 cup of milk and stir).
Mix together 2 1/2 cups of flour, 4 Tbls cocoa. 1 tsp baking soda, 1/2 cinnamon, 1/2 tsp salt. Add dry ingredients to the egg mixture and stir until thoroughly incorporated.
Stir in the grated zucchini. Pour into a large jelly roll pan or a cookie sheet with a rim. Sprinkle about 3/4 of a large bag of chocolate chips on top. You may also want to add some pecans.
Bake at 325 degrees for 45 minutes. Be careful not to over bake. (I find that 35-40 minutes works in my oven). This is delicious plain, but is also good topped with ice cream.
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