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Tasty Tuesday: Zucchini - It's Coming Out My Ears. Part 2

Alright folks! Here I am, as promised, with an AWESOME chocolate cake recipe. In keeping with the "I have more zucchini than I know what to do with" theme, there are two cups of grated zucchini in this cake. Nobody will even know, unless you bring it up.

Zucchini Chocolate Cake
by Amy Dotson

1/2 cup soft butter
1/2 cup vegetable oil (you can also use applesauce)
2 eggs
1/2 cup sour cream
2 cups grated zucchini with skins on (or off)
2 1/2 cups flour
4-5 Tbs cocoa
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1 tsp baking soda
chocolate chips, optional

Preheat oven to 350 degrees. Grease a 9x13 pan (also makes 24 cupcakes or a bundt cake).

Mix butter, oil, and sugar. Add eggs, vanilla, and sour cream. Mix well. in another bowl sift dry ingredients together and then add to the wet ingredients. Stir in zucchini and chocolate chips.

Bake at 350 degrees for 45 minutes or until cake is done in the middle.

Frost with your favorite cream cheese frosting, chocolate glaze or simply sprinkle with powdered sugar.

Amy has been married to her hunky, business owning, semi-pro football playing, graphic designer husband for 8 years. She is also mother to an energetic, delightful, and precocious 4 year old little girl. You'll find more at I Wish I Was in Dixie. Visitors always welcome.

Enjoy shopping for quality baby clothing at

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