Choclate Zucchini Cake

If you’re wondering what to do with your zucchini surplus, this is a great recipe to try. My aunt made it for us and I didn’t know it had zucchini in it until after I ate it. I made it for Biblestudy this week, and only Carrie Filson guessed the secret ingredient (props, Carrie!). I think what makes it awesome is the frosting.

Chocolate Zucchini Cake
1/2 cup soft butter or margarine
1/2 cup vegetable oil
1 1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk or sour cream
2 cups finely grated zucchini
2 ½ c. all purpose flour
4 tablespoons cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
Grease 2  9” cake pans.  Cream the butter, oil and sugar.
Add the eggs, vanilla and sour milk and beat with a mixer.
Mix dry ingredients together and add to creamed mixture.
Beat well. Stir in zucchini and place batter pan.
Bake at 325 degrees F. for 40 to 45 minutes. Cool on
racks. Release from pans. Frost when completely cool.
Fluffy Hershey’s Icing
¾  cup cocoa (sift if lumpy)
4 c. confectioner’s sugar
1 stick butter
1 teaspoon vanilla
1/2 cup milk.
Mix together cocoa and sugar in a bowl.  In a separate
mixing bowl, beat butter until fluffy. Add part of
sugar mixture. Beat. Add vanilla and half of milk.
Beat. Add rest of sugar. Add more milk if necessary
for the right spreading consistency.

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