There are zucchini growers and there are zucchini bakers. My good friend Patti is one of the best bakers that I know. We live a couple of doors down from one another, and so whenever one of us comes up with a brilliant recipe, the food makes its way down to the other's porch. This chocolate zucchini cake was delivered to us one day and has made it on the "must do bake list" every year when zucchini is in season. It is quick, easy, super moist and delicious. Once you try this recipe you will be hoping for a big zucchini surplus from your garden every year!
2cupszucchinishredded with a box grater from 2 medium or 1 large zucchini
1cupmilk
To grease your bundt pan:
butter
Instructions
Butter your bundt pan and then dust a layer of flour over top of the butter. Preheat the oven to 350°F.
In a large bowl, mix all the dry ingredients.
In a medium bowl, mix melted butter, sugar, eggs, vanilla, zucchini and milk.
Add the wet ingredients to the dry ingredients and mix until combined. Mix well.
Pour into a greased and floured bundt pan. Bake at 350°F for one hour.
Notes
This cake tastes really good on its own but it is excellent drizzled with a cream frosting. To make the frosting: using a hand mixer, combine 2 tablespoons of cream cheese and 1½ cups of confectioners' (icing) sugar. While mixing, add milk (up to 2 tablespoons) until the icing is a pouring consistency. When the cake is cool, drizzle on the icing.