Get out your favorite cream cheese frosting mix and come along with me on this zucchini culinary journey.Â MakeÂ sure you have no allergies to cucurbita pepo, or vegetable marrow, and get those ovens preheated, it’s cake time!
- 1/2 cup butter, softened
- 1/2 cup oil
- 1 1/2 cups white sugar
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups grated zucchini, generally about 2 zucchinis
- 2 eggs
- 1 tablespoon pureÂ vanilla extract (don’t let me catch you using imitation)
- 1/2 cup milk
- 1 tablespoon cocoa
- 1 teaspoon cinnamon
- 1/2 cups chocolate chips (you know I love Ghirardelli semi-sweet)
Go ahead and preheat your oven to 350 F, or 175 C.
In aÂ large bowl- using your hand-mixer, cream together butter, oil & sugar.Â Add eggs one at a time, vanilla & milk.Â Mix until well-blended.
Sift together flour, baking soda & baking powder.Â Gradually add flour mixture to egg mix.Â Mix well.
Add cocoa, cinnamon & chocolate chips.Â Add zucchini last & mix evenly.
Pour batter into a non-stick sprayed pan & bake for 35 minutes.Â When done, allow to cool.Â Just add cream cheese frosting and you have yourself a beautiful and delicious cake.Â Hope you enjoy.