I have definitely put it to good use over the years, and when my grandpa had the chance to try some at one family function or another, he requested it for his birthday in August, and then every August thereafter.

Though he passed away just a few years ago, I still make the cake in August for him, even though it’s just me and my little family that get to enjoy it!

There are many chocolate zucchini cake variations. My favorite, of course, is mine with the chopped walnuts, brown sugar and mini chocolate chips on top. What’s your favorite?

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You really can’t even see the zucchini once it’s out of the oven. More than anything it just adds a very light nutty taste and a lot of moisture.

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The kids are out of school which means it’s chocolate zucchini cake season! I know that sounds funny but to me this is a summer cake because that’s when grandma harvested the huge zucchinis from her garden and brought them over for me to “process,” as she called it.

I first had this cake about sixteen years ago at my best friend’s house. Her mom made it for dessert on a night I was sleeping over and I’ve been hooked ever since. Every time I make it I silently thank her for humoring 14-year-old me and giving me the recipe when I asked for it.

Chocolate Zucchini Cake

1/2 c butter or margarine, softened
1/2 c vegetable oil
1-1/3 c sugar
2 eggs
2 c grated zucchini (fresh or frozen, but defrost before using)
1/2 c sour milk (1/2 c milk & 1/2 tsp white vinegar)
1 tsp vanilla
2-1/2 c flour
4 T cocoa
1 tsp salt
1 tsp baking soda
1 tsp baking powder

3/4 c mini chocolate chips
3/4 c finely chopped walnuts
3/4 c brown sugar

……….
Combine the first 12 ingredients and pour into a greased and floured 9×13″ pan.

Sprinkle with a topping of (3/4 cup each or more to taste) mini chocolate chips, brown sugar, and chopped walnuts.

Bake at 350 degrees for 40-45 minutes.

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