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Yesterday I decided it was time to use up the zucchini that has been in the fridge for awhile. I got out my favorite zucchini recipe and made it. I modified it tons, so it doesn’t resemble the original lots. It comes from The Mountain View Elementary School cook book (page 67). It’s a really old book and the front cover is ripped off so that is all the information I have on it. Here is my morphed version of the recipe.

Double Chocolate Zucchini Cake

½ cup olive oil
1 cup sour milk
1 cup brown sugar (not packed)
2 tbsp white sugar
2 large eggs
1 tbsp pure vanilla extract
1 tsp cinnamon
½ tsp ground cloves
1 tsp salt
1 cup whole wheat flour
1 ½ cups all purpose flour
4 tbsp coco powder
3 tsp baking powder
2 cups of zucchini (or one large zucchini peeled and cut into small pieces)
½ cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl add the following: flour, baking powder, salt, cinnamon, cloves, coco powder, and the white sugar. Mix until well blended. In a blender add the following: zucchini, vanilla extract, eggs, sour milk, brown sugar and olive oil. Blend until smooth. Combine the zucchini mixture with the flour mixture and mix until smooth. Stir in the chocolate chips. Pour batter into a prepared pan (I used 9X13). Bake for about 40-45 minutes (on until a toothpick comes out clean).

The cake is nice and moist. It’s not overly sweet, but the chocolate chips give it just the right amount of sweetness. it’s a family favorite.