Sunday, June 03, 2012

Chocolate Zucchini

This is a family favorite. When you have an abundance of zucchini you can shred and freeze in 2 cup increments to pull out for this recipe.
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon ( I substitute Chinese 5 spice )
  • 2 cups shredded zucchini
  • 1/2 cup semisweet chocolate chips


  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini.
  2. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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