Growing up, my mom always made mine and my brothers’ birthday cakes. In the earlier years that meant colorfully decorated with our favorite things. The ones I can remember of mine included the little mermaid, dalmatians, and a cat, though I’m sure there were a few bug and lizard cakes, we loved that stuff! But both of us, at a point younger then you might think, decided our favorite cake was chocolate zucchini. I’m not sure many twelve year olds had this at their birthday party so we liked to wait until they had all finished their cake — and loved it — before we revealed the secret ingredient.
I’ve always loved this recipe (modified from Best of Bridge) and when I started writing recipes in a book when I was about 15 or 16 it made it onto the second page. Weirdly, the first recipe in the book is Rum and Eggnog Cheesecake; who let me in the liquor cabinet!? The zucchini, oil, and chocolate chips make this cake ultra-moist, and the addition of cloves and cinnamon give it a great balance. Enjoy!
1/4 cup butter, softened
1/2 cup vegetable oil
1 3/4 cup white sugar
1 tsp vanilla
1/4 cup milk
1/4 cup sour cream
2 1/2 cups flour
4 tbsp cocoa powder
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups zucchini, grated
1/2 cup dark chocolate chips
1. Butter and flour a 12 inch bunt pan and heat oven to 325 degrees Fahrenheit
2. Cream butter, oil, sugar, eggs, and vanilla in a large mixing bowl at medium speed.
3. In a second bowl, sift together dry ingredients.
4. Turn mixer onto low and add dry ingredients to the butter mixture one cup at a time until combined.
5. Add zucchini and chocolate chips and stir to combine.
6. Bake at 325 degrees Fahrenheit for 45-50 minutes
Best served warm with strawberries and whipped cream or a big scoop of vanilla ice cream, but it definitely holds its own plain as well!