Okay folks..I almost feel as though I’m letting something valuable go by sharing this recipe, but honestly, it is just too good to keep to myself! This recipe is the main reason I plant zucchini in my garden each year (yes, this cake is just that good!) This recipe not only makes the best home-made chocolate cake I’ve ever had, but is a great way to get your kids to eat an extra serving of vegetables! I got this recipe from my baking-guru friend Jenae. You simply have to try this cake! If you don’t  have fresh zucchini on hand, ask a neighbor with a garden! Zucchini plants always seem to yield more than a family can eat, and typically people are giving them away by the armload! (I know I am!)


1/2 c. margarine

1/2 c. oil

1 3/4 c. sugar

2 eggs

1/2 c. sour milk (I simply add a teaspoon or two of lemon juice or plain white vinegar to my milk, and allow it to sit for a few minutes, until it has begun to curdle.)

1 t. vanilla

2 1/2 c. flour

4 T cocoa powder

1 t baking soda

1 t salt

2 c. grated zucchini (Once you have grated your zucchini, place it in a clean kitchen towel,and wring it out over the sink, to get rid of excess water.)

chocolate chips to taste (I use about half a bag for this recipe)

Cream together margarine, oil, and sugar. Add eggs, milk, and vanilla, and blend well. Stir in flour, cocoa, soda, and salt. Stir in zucchini. Add chocolate chips and mix well. Pour into greased 13×9 pan, and bake at 325 degrees for 40-45 minutes. This recipe also makes AWESOME muffins! (They seriously rival the Costco version of the chocolate-chocolate chip muffin!)

Trust me, you will LOVE this recipe, even if you are not a fan of zucchini! As my four year old daughter says, “the green stuff just bakes into the cake!” You really can’t taste it….just moist, chocolate goodness! Mmmm….I think I need to go make this…Enjoy!