I grew up with my Mom making this cake every summer when we had an abundance of zucchini. It turns out super moist every time. If you are a chocolate lover and have excess zucchini on your hands, this recipe is a MUST! Enjoy!
Beat margarine, applesauce, and sugar well. Add in eggs, vanilla, and buttermilk. Mix well. Sift in dry ingredients and create a batter. Stir in zucchini and 1/2 cup of the chocolate chips.
Pour into a greased and floured 9″x13″ pan. Sprinkle batter with remaining chocolate chips. Bake in 325F oven for 40 to 45 minutes, or until it tests done. Cool for 15 minutes before removing from pan. (Or, if you are like me, dig in while it is still warm!)
After cake has cooled completely, sprinkle with powdered sugar if desired.
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This is an excellent cake. I made it with half whole wheat flour (since we were running out of AP) and left out the cinnamon since I was also making zucchini bread with cinnamon. Very, very yummy, although my 3 year old tried to pick all the zucchini shreds out of his piece. He ended up picking out 3 or 4 obvious pieces of peel and eating the rest happily.
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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