Caleb and Eli always loved this chocolate cake. The zucchini makes it extra dense and moist.
Chocolate Zucchini Cake
1 cup softened butter
2.5 cups sugar
3 cups plain flour
½ cup baking cocoa
2 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
4 eggs
2 teaspoon vanilla
1 cup milk
3 cups shredded zucchini squash
Cream butter and sugar. Add eggs and beat. Combine all dry ingredients. Rotate dry and milk and mix. Add vanilla and mix. Fold in zucchini and mix.
Bake at 350 F for around 40 minutes in a sheet cake pan like 9 x 12 inches.
Good plain or add frosting.
Chocolate Frosting
½ cup butter
3 tablespoons baking cocoa powder
3 tablespoons Coke or Pepsi
1 box of powdered sugar – one pound size
1 cup nuts
1 teaspoon vanilla
Bring butter, cocoa and soda to a boil. Take off heat. Mix in nuts and vanilla. Pour over cake while it’s still warm.
You may want to hold out a 1/4 cup or so of the powdered sugar to start with, because it can be too thick some days. You can add more powdered sugar if it’s thinner than you like. But, you want the frosting to run and spread and to look smooth and shiny.
