Sunday, July 28, 2013

Double Chocolate Zucchini Cake!

We have A LOT of zucchini to use up this time of year... a lot!  I've used zucchini in all sorts of main dish & side dish recipes over the last couple of weeks, but this is my first zucchini dessert this summer and it was GOOD!  My kids prefer a zucchini dessert over a zucchini main dish any day!  This cake doesn't really need a frosting.  We actually like to put butter on it and eat it while it's warm... make sure it's real butter!  We had some homemade butter leftover from Pioneer Day, so we used that!  Mmmmm...   This uses up one of those big old garden zucchinis... only a million more to go *wink*

Double Chocolate Zucchini Cake

4 eggs
2/3 c. sugar
2/3 c. brown sugar
1/2 c. oil
1 T vanilla
2 tsp salt
1 tsp baking powder
1 tsp baking soda
2/3 c. cocoa
1 tsp Pero powder (or coffee)
3 c. flour
4 heaping cups grated zucchini
2 c. mini chocolate chips

Mix everything well and pour into a greased 9x13 pan.  Bake at 350 for 45 minutes or until a toothpick inserted in the middle comes out clean.  Serve warm or at room temperate with butter on top.

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