Chocolate Zucchini Cake

    One of the benefits of putting up with humidity in the Midwest during a hot summer is the availability of fresh local produce. Most everyone either has a garden or makes it a regular practice to stop by a local produce stand or farmer's market. Thanks to our depression-era grandparents, we've been taught to never waste food and those with gardens are always generous in passing around extras.

   In the summer, one item that is abundant in southern Indiana is zucchini. I think some people look at it, don't really mind it, but are unsure what to do with it. One of my food friends is HUGE on zucchini. She uses it in pasta sauces, and even shreds it in bunches to freeze in plastic bags for later use. Her favorite way to use zucchini is in a chocolate cake. It's incredibly moist and very easy.

Chocolate Zucchini Cake

2 cups flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 tsp baking soda

2 tsp baking powder

½ tsp salt

1 tsp cinnamon

4 eggs

1- ½ cups vegetable oil

3 cups grated zucchini

¾ cup pecans (optional)

Pre-heat oven to 350 degrees.  

Grease and flour a 9 x 13 pan.

Mix dry ingredients together in a large mixing bowl.  Add eggs and oil.  Mix well.  Add grated zucchini and nuts and pour into pan.  Bake for around 50 minutes.  This cake is moist and fudgy and can be frosted with any flavor of icing you like paired with chocolate cake.

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