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Zucchini Chocolate Cake

This may be one of the best chocolate cakes I have ever had. The zucchini makes the cake very moist. If you are shredding zucchini for this recipe or any type of bread recipe and are using zucchini larger than 12’’ make sure to clean and discard the seeds. Shredded zucchini can be frozen and used thru out the winter for breads, muffins, and desserts. I like to freeze shredded zucchini in 2 cup portions. Make sure to squeeze the moisture out of the thawed zucchini before using.  

4 ounces unsweetened chocolate

½ cup vegetable oil

½ cup butter, at room temperature

2 cups of sugar

3 eggs, beaten

1 Tablespoon on vanilla extract

2 cups of all purpose flour

1/3 cup cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1/3 cup buttermilk or sour cream

3 cups of coarsely grated zucchini

Preheat oven to 350 degrees. Grease and flour two 9” cake pans.

Melt the chocolate and oil in a saucepan over very low heat. Cream the butter until light; add the sugar, eggs, and vanilla. Beat well.  Add the melted chocolate and mix well.

Sift together the flour, cocoa, baking soda, baking powder, and salt and stir them into the batter with the buttermilk or sour cream. Mix in the shredded zucchini. Divide the batter between the two cake pans.

Bake on the middle rack of the oven for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes completely before removing from the pans.

Assemble and frost the cakes with your favorite frosting. Cream cheese frosting goes very well with this cake.

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