Here is a yummy way to use up some of the zucchini that are starting to appear by the hundreds in the garden.  It’s also a fun way to sneak a veggie in to a dessert, but I’m not saying this is exactly a health food – it’s still cake!  The cake has a lot of chocolatey rich flavor with some great spices.

Ingredients

1 cup packed brown sugar

½ cup white sugar

½ cup butter or margarine (softened)

½ cup vegetable oil

3 eggs

1 teaspoon vanilla

½ cup buttermilk

2 ½ cups flour

¼ cup unsweetened cocoa

2 teaspoons baking soda

½ teaspoon allspice or ground cloves

½ teaspoon cinnamon

½ teaspoon salt

2 ¾ cups shredded zucchini, give or take a little (I leave the skins on and use approximately three six inch zucchini)

1 ½ cup mini chocolate chips

Instructions

1. Preheat oven to 325 degrees
2. Grease a 9 x 13 inch baking pan
3. Cream the sugars, butter and oil.
4. Add the eggs, vanilla and buttermilk and mix well.
5. In a separate bowl combine the dry ingredients and mix well
6. Mix the dry ingredients to the creamed sugar and butter mixture
7. Gently stir in the shredded zucchini
8. Pour in to prepared baking pan
9. Sprinkle the mini-chocolate chips on top

10. Bake for 45 minutes or until done

I sometimes top with whip cream and a sprinkle of cinnamon – or you eat it straight up.