Double_chocolate_zucchini_cake Recipe ~Zucchini Cake ~ Double Chocolate
Grower: Upstate Locally Grown Market
Price: $0.25 ( Recipe)
%> Available (Estimated): 156

This is a great way to squeeze in those veggies. Even the kids will love eating zucchini this way. Moist and chocolaty! A recipe via Clemson Student Organic Farm Website: Double Chocolate Zucchini Cake 2 1/2 c. flour 1/2 c. cocoa 1 tsp. baking soda 1/2 tsp. salt 1/2 c. butter 1 1/2 c. sugar 1/2 c. oil 2 eggs, beaten 1 tsp. vanilla 1/2 c. milk 2 c. grated zucchini 6 oz. mini or regular chocolate chips Combine flour, cocoa, soda and salt. Cream butter and sugar; beat in oil, eggs, and vanilla. Add the milk while alternating with dry ingredients to the butter mixture. Pour into greased 9×13 baking pan and sprinkle chips over top. Bake at 325 degrees for 35 to 45 minutes. —Geneieve Stillman of Stillman’s Greenhouses & Farm Stand in Lunenburg & New Braintree, Massachusetts Double Chocolate Zucchini Cake adapted from Elle’s New England Kitchen & she adapted it from Food Network Kitchens Makes 1 loaf & 3 mini bundt cakes, or 2 loaves Ingredients: 2 cups all-purpose flour 1/2 cup whole wheat flour 1/2 cup unsweetened cocoa (NOT dutch process) 1 tsp baking soda 1 cup butter, softened 1 1/2 cups sugar 1/4 cup oil 2 large eggs 1/2 cup buttermilk 1 tsp vanilla extract 2 cups zucchini, unpeeled and shredded (I used 1 8-10? long zucchini) 1 cup dark chocolate chips