'Tis the season of the prolific giant zucchini!
If you've ever planted zucchini in your garden you have an appreciation of how prolific this long green squash is. Plant two plants and you're supplying the entire community with zucchini to last through winter and well into spring.
Right now you probably feel akin to the Egyptians in Exodus chapter 8 who were afflicted with the plague of frogs. The difference is your plague is long and green and doesn't tend to hop around your garden.
Bear with me while I adlib for a moment...
The community shall swarm with zucchini that shall come up into your house and into your bedroom and on your bed and into the houses of your servants and your people, and into your kneading bowls and your ovens. The zucchini shall come up on you and on your people and on all your servants.
If you try this recipe you'll be very happy to have the zucchini come up into your kneading bowls and your ovens! This cake is super moist and you'd never know there was an ounce of zucchini in it. Enjoy!
Chocolate Zucchini Cake
½ c. soft margarine
½ c. vegetable oil
1 3/4 c. sugar
2 whole eggs
1 tsp. vanilla
½ c. sour milk (if you don't have sour milk add a bit of vinegar to the measuring cup)
Beat with a mixer.
Mix dry ingredients (below) together and add to creamed mixture. Beat well.
2 ½ c. flour
4 tbsp. cocoa
½ tsp. baking power
1 tsp. baking soda
½ tsp. cinnamon
Stir in 2 cups finely diced (not shredded) zucchini
Spoon batter into greased and floured 9 x 12 x 2 pan. Sprinkle top with ½ cup chocolate chips or more if you like (these are optional). Bake in 325 degrees oven for 40 to 45 minutes or until done.