Time: 1 hour

This cake is a bit of a mystery considering the ingredients (zucchini and cloves) and how delicious and moist it is (and healthy). My mom made this every year with the zucchini she grew in the garden… in my opinion the best way to eat zucchini (and cake). You can sneak zucchini into your kids’ diets and they won’t be able to tell!

Music Selection: Sarah Mclachlan – Building a Mystery

Ingredients:

¼ cup soft (room temperature) butter

½ cup canola oil

1 ¾ cup white sugar

2 eggs, beaten

1 tsp vanilla

2 cups flour

4 Tbsp cocoa

½ tsp baking powder

1 tsp baking soda

Pinch salt

½ tsp ground cloves

2 cups grated zucchini (peel it first)

½ cup chocolate chips

½ cup buttermilk (or ½ cup milk with splash of lemon juice)

Butter

Icing:

¼ cup plus 2 Tbsp room temperature butter

3 cups icing sugar

1 cup cocoa

½ cup milk

Dash salt

2 tsp vanilla

Directions:

Preheat oven to 325 degrees.

Butter a 9 x 13 baking pan.

Combine the flour, cocoa, baking powder, baking soda, salt, sugar and cloves in a bowl. Set aside.

In a separate bowl, combine the butter, oil, vanilla, eggs and milk.

Combine the dry and wet ingredients.

Peel and grate the zucchini and add to the cake mix. Mix well. Add in the chocolate chips. Pour and spread evenly in the pan. Bake for 45 minutes. Cool completely.

To make the icing, use beaters and beat the butter until soft. Add in remaining ingredients and beat until evenly blended. Spread over the cake.