Our friends in Taos, New Mexico once published this recipe – we just couldn’t get enough of this yummy treat, and wish to pass it on to our fellow gardeners… (** as originally from friend of Yart, Janine N; Yart leaves out the ingredients with the asterisks)
Chocolate Zucchini Cake
Cream together:
1/2 Cup (**margarine) I use butter
1 Cup vegetable oil (odds are, I use olive oil)
1 3/4 Cup sugar
Add:
2 Eggs
1 Teaspoon vanilla
**(1 tsp almond extract which I never put in)
1/2 Cup sour milk (1/2 cup milk with 1/2 teaspoon white vinegar in it)
Mix well and add:
4 Tbsp cocoa (I put in twice this much myself)
1/2 Tsp baking powder
1/2 tsp cinnamon
2 1/2 or 3 cups white flour
Stir in:
2 – cups shredded zucchini
1 – 12 oz package chocolate chips (use the REAL ones, not the cheap chocolate liquor ones, you won’t be sorry)
Pour into greased and floured 9″ x 13″ x 2″ pan.
Bake at 325 degrees for 45-60 minutes.
