My garden is putting out quite a few zucchini squash right now and I am so glad. See, I am not a person who raises a million squash and then tries to find a home for all of it. I raise a good share but not like people you hear about who raise truckloads. I freeze a good portion of mine but we also like to enjoy them while they are fresh. This cake is so moist and chocolaty that your kiddos will never know that there is anything "good" for them in it. You can ice the cake to make it even better but we like ours without icing. This is the only time I will ever type that, we like our icing around here... This is What's Cookin on Beaty's Creek today.
Needed:
4 eggs-I use free range
1 ½ cups oil
2 cups sugar
3 cups finely grated zucchini
3 cups flour
1 ½ t baking powder
1 t baking soda
1 t cinnamon
1 t salt
1 bag of milk chocolate chips-melted
In a bowl of mixer, beat eggs until creamy and light yellow on medium-high speed. Add oil and sugar and beat another minute. Add the zucchini, flour, baking powder, baking soda, cinnamon, nuts and melted chocolate. Beat on low speed for 1 minute or until combined. Bake in a 9x13 greased and floured pan for 1 hour at 350'.
