What do you get?

When you have one HUGE zucchini and a craving for chocolate?? Why, chocolate chip zucchini cake of course. I got this recipe from a friend and it was oh. so. tasty. Hey, I figure the serving of healthy vegetables offsets the load of chocolate yumminess, right? It also gave me the perfect excuse to use my new mixer and food processor, I was feeling so very chef-like. We enjoyed this cake all week and it stayed really moist. So, the next time your neighbor wants to know if you could use their extra zucchini, you will have a good mind to say yes!
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Cassandra

Giant Zucchini (free from church)

Fabulous New Yellow Mixer (I likey yellow)

Mmmmmmm, CAKE! (It also has frosting that you put on later, but I had to wait for it to cool and decided to go ahead and take the picture)

Chocolate Zucchini Cake

1/2 c. margarine, softened
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. milk
1/2 tsp. baking powder
1 tsp. baking soda
2 1/2 c. flour
4 tbsp. cocoa
1/2 tsp. cinnamon
2 1/2 c. finely chopped zucchini
1/2 c. chocolate chips

Cream margarine, oil and sugar. Add eggs and beat well. Add vanilla and milk. Mix together next five ingredients, add to creamed mixture and beat well. Stir in zucchini. Pour into greased and floured 9 x 13 baking pan. Sprinkle with chocolate chips. Bake at 350 for 45 min. or until cake tester comes out clean. Cool.

Fudgy Frosting

1 c. sugar
1/4 c. milk
1/4 c. butter (real butter only)
1/2 c. chocolate chips

Bring first 3 ingredients to a boil. (it's easier to use a microwave- takes about 3 min. on high in glass bowl.) Add 1/2 c. chocolate chips and stir until melted. Pour over brownies or cake and spread. Will be thin but will thicken quickly.