Iowa recipes: Zucchini Cake

 

No, this isn't a Spam cake.  I just love the mug I got at the Spam Museum this spring :)

I've actually posted this recipe for Zucchini Cake on my blog before, but it was back before I knew that it's important to write very specific titles in order for folks to find the recipe when searching Google.

And this is a terrific recipe that I want to share with as many of you as possible!

I found this zucchini cake recipe in one of the old church cookbooks my mother-in-law gave me.  My husband remembers his mom baking this cake when he was a kid.  It's pretty much the only way I can get him to eat zucchini, although I'm trying to change that. By that's another story.

Now you can shred the zucchini before adding it to the cake batter, but my husband likes it better when the zucchini is cut up in little chucks, so it has the texture of a chopped-up apple in the cake.  It really makes the cake moist.

But the best part of this cake is the chocolate chip/brown sugar/chopped nut topping.  It's the perfect snack cake to eat with coffee (preferably in a Spam mug. LOL.)

Hope you enjoy this recipe!

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Zucchini Chocolate Cake

• - 1/4 c. butter, softened
• - 1/2 c. oil
• - 1-1/2 c. sugar
• - 2 eggs
• - 1 tsp. vanilla
• - 1/2 c. milk
• - 2-1/2 c. flour
• - 4 tbsp. cocoa
• - 1/2 tsp. cinnamon
• - 1/2 tsp. baking powder
• - 1/2 tsp. baking soda
• - 1/2 tsp. salt
• - 2 c. peeled, finely chopped zucchini

Mix all ingredients together, except zucchini. Add zucchini last and mix well. Spread in 9x13 greased pan. Mix the following and sprinkle on top:

• - 1 c. chopped nuts
• - 1 c. chocolate chips
• - 1 tbsp. sugar
• - 2 tbsp. brown sugar

Bake at 350 degrees for 40 minutes.