Chocolate Zucchini Cake

Remember how I have garden veggies coming out my ears? I decided to make chocolate zucchini cake, chocolate zucchini cupcakes to be exact, because I don't need to eat a whole cake. I figured I could try and freeze some of the cupcakes to eat at a later date. Portion control? I used my mother-in-laws recipe and it made a lot of batter. I made 12 cupcakes, 24 mini cupcakes and I still had enough batter to fill up a 6 inch round pan. I ended up not frosting the mini cupcakes and freezing them so we will see how they do in the freezer. We used cream cheese frosting

Chocolate Zucchini Cake

• 2 C. flour
• 1 3/4 C. sugar
• 1/2 C. unsweetened cocoa powder
• 1 t. baking powder
• 1 t. cinnamon
• 1 t. salt
• 1/4 t. baking soda
• 2 C. shredded, drained zucchini
• 2/3 C. oil
• 4 eggs
• 2 t. vanilla extract

Combine flour, sugar, cocoa, baking powder, cinnamon, salt and baking soda.  Stir till blended.  Add zucchini, oil, eggs and vanilla.  Bat at low speed till moistened. Beat at medium for 2 minutes.  Pour into a greased and floured 9 x 13 pan.  Bake cake at 350F for 35 to 45 min. Bake Cupcakes around 25 minutes and minicupcakes around 15  Cool and frost as desired.


Cream Cheese Frosting

• 1 8 oz. pkg. cream cheese

2 t. vanilla

1/4 cup margarine

1 lb. powdered sugar

Mix till smooth.