Cleaning out the freezer... Zucchini Cake.

Summer is fast approaching and soon it will be time to pick strawberries, blueberries, raspberries, cherries, and all the veggies the garden has to offer.   In my freezer I still have fruit and veggies left from last year and I am on a mission to use them.   I had a big bag of frozen shredded zucchini and instead of making the same ol same ol zucchini bread I decided to make Chocolate Zucchini cake!  Next on my list is a large blueberry breakfast cake to deliver to the school for Teacher Appreciation week and my husband making more strawberry jam.

Zucchini Chocolate Cake (by Therese Young)

1 stick butter

1/2 cup cooking oil

2 eggs

1 tsp vanilla

1/2 cup buttermilk (If you don't have buttermilk just add a splash of white vinegar and let set for a few mins-works perfect.  I never have buttermilk on hand and always use this method)

2  1/2 cups flour

1 3/4 cups sugar

1 tsp baking soda

1/2 tsp baking powder

5 Tbls cocoa

1 tsp cinnamon

2 cups grated zucchini

1/2 choc chips

Preheat oven to 325.  Cream butter with sugar and oil.  Beat in eggs one at a time.  Add vanilla and buttermilk and mix well.  Sift together dry ingredients and add gradually to creamed mixture.  Stir in zucchini.  Pour mixture into greased 9 x 13 pan.  Sprinkle choc chips on top.  Bake for 45 minutes.

Next time I will probably add in more choc chips to the batter!!