Chocolate Zucchini Cake - Best Ever!

It's zucchini season!!  Yay!  The first few days of fresh zucchini are a perfect treat,

but then we have to get creative on how to use up this yummy vegetable that grows so well in our garden.  

 

This recipe for Chocolate Zucchini Cake is our all time FAVORITE!  It is simple and it is amazing!  This is a very moist cake...thanks to the zucchini, and is loved be everyone how has eaten it.  We have a few variations of this recipe that we will show you soon.

Side note....The Farmer loves a moist cake...In fact no matter the cake, he soaks it

in milk. And that friends...is good cake to The Farmer!

Do you soak your cake in Milk?  Tell us about your garden...

is it overflowing with squash?

2 c. sugar

¾ c. oil

3 eggs

2 t. Casa Bella Vida Vanilla

2 ½ c. flour

1 ½ t. baking soda

1 ½ t. baking powder

½ c. cocoa

1 t. cinnamon

½ t. salt

½ c. milk

2 ¼ c. grated zucchini 

 

Frosting

1 stick butter, melted

2/3 c. cocoa

3 c. powdered

1/3 c. milk

2 t. Casa Bella Vida Vanilla

Preheat oven to 325 degrees.  Grease and flour a Bundt pan.  In a large mixing bowl, mix sugar, oil, and eggs together until creamy.  Add vanilla and mix until combined.  In smaller bowl, stir flour, baking powder, baking soda, cocoa, cinnamon, and salt together with a small whisk just to blend everything together.  Add flour mixture in with the sugar, eggs, oil and vanilla.  Mix well.  Slowly mix in the milk.  After everything is well combined, stir in the zucchini.  Pour into Bundt pan and bake for approximately 60 minutes.  Cake will be done when toothpick inserted, comes out clean.

For the frosting, melt butter and stir in cocoa.  Next add in some powdered sugar and then milk. Mix on low speed.  Add in vanilla and mix until incorporated.

 

PROVECHO!