Chocolate Zucchini Cake

This Chocolate Zucchini Cake Recipe from my Grandmother is simple and easy but so, so good!

Today I’m sharing with you one of my all-time favorite recipes from my Grandmother. I enjoy making it for my family now.  It’s become one of Ethan and Olivia’s favorites as well, and I think she would get a kick out of that!

Gram use to say that it was perfect because it ‘frosted itself’.  You’ll see what she meant…

‘Always remember to use pure vanilla, it makes a difference!‘… maybe it’s “pure emotion,” not “pure vanilla,” flavoring my love for this cake… yes Gram, it’s still perfection!

Gram’s Tips:  If you’re a little light on the zucchini, grate up some carrot to get to the full 2 cups.  If you don’t have buttermilk, you can make a quick substitute… just add 1/2 teaspoon of lemon juice to the milk and let is stand five minutes before adding it to your cake mixture.

Gram’s Chocolate Zucchini Cake

Ingredients:
1 stick butter
1/2 cup vegetable oil
1¾ cups sugar
3 tsp. vanilla
1/2 cup buttermilk
2½ cups all-purpose flour, sifted
2 eggs
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup cocoa powder
1 tsp. cinnamon
2 cups zucchini, grated
1/2 cup semi-sweet chocolate bits, if desired

Instructions:

1. Grease and flour a 9×12 pan, then preheat oven to 325-degrees. 
2. Soften butter in the microwave.
3. Crack and gently whisk eggs into a separate bowl. Do not beat. Mix together all the other ingredients, except for the chocolate bits. 
4. Pour the batter into the pan and sprinkle the chocolate chips on top. 
5. Bake 45 minutes until toothpick comes out clean. 

Just as Gram said, this is a perfect snack cake that requires no frosting because of the chocolate bits (Gram would sometimes add 1/2 cup of chopped walnuts, too), it is delicious with a little whipped cream.  

I hope you can share this with the special people in your lives soon. And friends, take a moment to tell those you love how much they mean to you.  Time is fleeting.