Zucchini Chocolate Chip Cake

I tried a chocolate zucchini bread recipe a few weeks ago that I wasn't too impressed with. The loaf stuck to the pan (even though it was greased). A friend made this version a couple of years ago, and I decided to give it a try. We still have zucchini by the way...

Here's the recipe:

Zucchini Chocolate Chip Cake
1/2 C margarine
1/2 C vegetable oil
1 3/4 C sugar
2 eggs
1/2 C buttermilk
2 1/2 C flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
4 Tbsp cocoa
2 C shredded zucchini
1 C chocolate chips
1 C nuts (I used English walnuts)

Cream margarine, oil, and sugar.

Mix in eggs, buttermilk, flour, baking soda, salt, baking powder, and cocoa. Mix in zucchini. Pour into greased and floured 9 X 13 pan.

Bake at 325-350 degrees for 40-45 minutes. Sprinkle with 1 C chocolate chips and 1 C nuts while still warm.

I thought it was better the day after I baked it. It's so moist and delicious! I've been eating it for breakfast (it does have vegetables in it, after all!). I still think Kristy and Lou make this recipe better than I do, maybe they have a secret ingredient? Anyways, thanks to the West's for sharing!

Zucchini Everywhere

We have TONS of zucchini. See?

I gave some to my mother-in-law and my sister-in-law and Kyle even took some to work. I made chocolate zucchini bread (I'm looking for a better recipe before I share). It's almost getting out of control.

I want to use it all (since it's free) and I love this recipe from Everyday Foods: Zucchini Pasta with Ricotta. It's so easy and delicious. I thinly sliced one zucchini and put on a foil covered baking sheet like this:

I baked it for 20 minutes on 450. I just tossed with olive oil, linguine, lemon zest, salt, and pepper and topped with ricotta. Kyle isn't a big fan of ricotta, so he put parmesan on his. Here's what dinner looked like:

Look for more zucchini ideas in the coming days!