Midwinter Cake

I hauled out a container of frozen, shredded zucchini to make chocolate zucchini cake and used one of my  mother-in-law's recipes. Seems like she had several. She was a collector and one of the things she seems to have collected was chocolate zucchini cake recipes. Click the link for a different recipe. I think  this one is a  little better and a little easier to make. The shredded zucchini keeps it nice and moist. Bonus: the zucchini smells like fresh cut hay in the summer when you thaw it out.

Mix and beat the following:

3/4 cup oil
1 3/4 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour milk (to make sour milk, put 1 tsp. vinegar in the milk and let set for a few minutes)
2 cups shredded zucchini, use a food processor or a grater.

In another bowl mix:

2 1/2 cups of flour
4 tbs. cocoa
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Mix the two together, pour into a greased and floured tube pan and bake for 1 hour at 350°. Let cool for a few minutes before turning out onto a rack to cool completely before frosting.

Chocolate zucchini cake with butter cream frosting. Sometimes I just dust it with confectioner's sugar and sometimes I make a glaze and brush it on.