Zucchini Chocolate Cake


Serves: 8



4 ounces unsweetened baking chocolate

cup vegetable oil

cup butter

3 eggs beaten

1 Tablespoon vanilla extract

2 cups flour

1/3 cup Hershey cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon of salt

1/3 cup of buttermilk or sour cream

3 cups zucchini coarsely grated or summer squash

cup walnuts chopped

2 cups sugar


Preheat the oven to 350.


Melt the chocolate and oil in a small saucepan over very low heat (or use double boiler).


Cream the butter until light; add the sugar, eggs, and vanilla. Beat well. Add the melted chocolate and mix well.


Sift together the dry ingredients and stir them into the batter with the buttermilk or sour cream. Mix the zucchini and nuts into the batter.


Grease and flour two 9-inch cake pans. Divide the batter between the pans. Bake on the middle shelf of the oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cake completely before frosting with whipped cream or your favorite frosting.


Preparation Time: 25 minutes

Baking Time: 40 minutes

Yield: 8 servings.