Boy it sure is hot, where is fall? We have had a reasonably mild summer and I am thankful for that. We could use some rain, but I am ready for the heat to be gone and feel the cool breeze of autumn!
I had zucchini I needed to do something with over the weekend, so I made a zucchini chocolate cake. I have never made this particular cake before and my daughter thought it was weird to “put vegetables in a cake” but then she gobbled down a piece, so I guess she liked it! I thought I would share the recipe. The frosting reminds me of the old time frosting that my grandmother used to make and ice her cakes with. The zucchini makes the cake moist and yummy and although my husband likes the cake warmed up, I thought it was better after it had been in the fridge for a while.
Cake:½ cup vegetable oil 1 ½ cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour ½ cup unsweetened cocoa powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini ½ cups chopped walnuts (optional – I didn’t use any because of allergies)
Frosting6 tablespoons unsweetened cocoa powder ¼ cup margarine 2 cups confectioner’s sugar ¼ cup milk ½ teaspoon vanilla extract
DirectionsPreheat oven to 350 degrees. Grease and flower a 9 x 13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons of vanilla extract until well blended. Combine the flour, ½ cup cocoa, baking soda and salt; stir in sugar mixture. Fold in the zucchini and walnuts if using. Spread evenly into the prepared pan, batter will be thick. Bake for 25-30 minutes in the preheated oven, until cake springs back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioner’s sugar, milk and ½ teaspoon vanilla. Stir in the cocoa mixture. If too thick, you can add a little more milk. Spread over cooled cake before cutting.