Chocolate Zucchini Cake

This time of year everyone I know seems to have  zucchini coming out of their ears!  What to do with all of it?  I have been asking myself that questions often lately and I have two wonderful suggestions – the first being this delicious chocolate zucchini cake (which can also be made with summer squash) and the second being the recipe that follows this one, curried summer squash soup!

Mix:

1/2 cup oil (I usually use safflower oil or olive oil, which I know seems funny for a cake but it is yummy)
1/2 cup melted butter
1 1/2 cups raw cane sugar

Stir well and add:

3 eggs (beaten)
1 Tbs. vanilla extract
1/3 cup buttermilk, sour cream or coconut milk

In a separate bowl, mix together:

2 cups flour (I have used rice flour before with great results, it’s just a little more grainy)
1/2 cup cocoa powder (dark chocolate is the best)
2 tsp baking soda
2 tsp. baking powder
1 tsp. salt

Slowly add flour mixture to liquid ingredients.

Once well mixed, stir in:

3 cups grated zucchini or summer squash
1/2 cup chopped nuts (optional)

Pour batter into a greased 13 x 9″ baking pan or two 6″ round cake pans.  Bake at 350 degrees for 40-50 minutes or until a tooth pick inserted into the middle of the cake comes out clean.

This cake turns out fabulously moist, light and fluffy.  I like to eat it with plain yogurt, preferably strained yogurt that is thick and creamy.  It is also good served with freshly whipped cream and fruit or topped with a lemon frosting.