CHOCOLATE ZUCCHINI SNACK CAKE!! OLD FASHIONED GOODNESS!!

Today we are sharing some old fashioned goodness! I made a video of this cake 8 years ago and it looks a fright! So time to remake it! The recipe is the same and it is still just as delicious now as it was then. This is the perfect cake to make to use some of that summer bounty you have coming out of your garden and a great way to incorporate more veggies into your every day! This is rich, moist, chocolaty and irresistible! I know you are going to love this cake! Just like your mom or grandma used to make. You can enjoy this anytime of year but it is especially delicious with your home grown garden goodness!

This all starts with a zucchini! One large zucchini will yield what you will need for this snack cake, which is 2 cups. The rest of the ingredients are simple, pantry staples that you will already have on hand. Flour, sugar, butter or oil, eggs, cocoa, baking soda, salt and vanilla. I am adding chopped walnuts and some chocolate chips but you can leave those out or you can use pecans if you choose. This is a simple and versatile recipe that you can customize to your taste. You can even sub out the sugar for a baking blend sweeter, cup for cup if you prefer. Everything else is the same

This is an easy, dump and mix cake. I just blend the butter and the sugar, then add the eggs, one at a time or all at once, it won't matter then add in the zucchini, vanilla, baking soda and salt and give it a good blend. Switch up to a wooden spoon and blend in the flour, nuts and chocolate chips. There is no need to get out your mixer for this cake. Your mom and grandma whipped this up in a bowl and so can you!

I used a glass baking dish brushed with cooking oil and baked for 40 minutes at 350. Your oven may take more or less time than mine. I have an old finicky oven and I know that when I can smell it, I should check it. So, know your oven and adjust accordingly. I suggest starting off at 25 minutes and then check the cake to see if it needs more time.

Check the cake to see if it is done by inserting a toothpick in the center. When there is no sign of raw batter you can take it out of the oven. Rest on a rack and cool completely before cutting and serving. It is up to you whether or not you want to frost the cake with either a cocoa or cream cheese frosting. Either would be delicious, but in my opinion, unnecessary. This cake stands on it's own and is rich, moist and delicious. Frosting is almost too much.

Store this cake, covered, on the counter for up to three days. You can also cool completely, cut into squares and place each one in a sandwich bag and freeze for lunches or quick snacks. These are easy to toss into a lunch box and the cake will thaw in time to be enjoyed for lunch dessert.

I hope you give this old fashioned, chocolate zucchini cake a try sometime soon and I hope you love it!

Happy eating.

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