Triple Chocolate Zucchini Cake

Yo...

Some people say that zucchini doesn't belong in cake.  I say if you eat a piece of this cake, you can count it as a serving of veggies.  Whatever.  To each their own.  I'm just saying that I don't love cake...but this cake is enough to make me rethink that.  It is super soft and so chocolatey.  They said it only serves 12 people, but it has served WAY more than that the two times I've made it.  I got the recipe for Double Chocolate Zucchini Cake from Tasty Kitchen and tweeked it both times to be more chocolatey.  For their recipe click here.

I made it last with my niece, Savannah, and she has been asking for more even though that was on Sunday and its Thursday now.  Guess its just that good.

Ingreds:

1/2 cup margarine, mostly melted
1/2 cups vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk with a teaspoon of lemon juice
2 1/2 cups flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons cinnamon
2 cups shredded zucchini
1 bag (or more if you want) MILK chocolate chips


So you mix the first six together, then add everything but the zucchini and cchips.  Mix really well.  Now throw (literally.  Just kidding) the zucchini and cchips in and mix some more.  Pour into an extremely well greased and floured bundt pan.  Throw in the oven for 62 minutes (just depends on how gooey you like it) at 350 degrees.  Cool it.


Icing Ingreds:


1/2 cup margarine, completely melted
2/3 cup baking cocoa
3 cups powdered sugar
1/3 or more cup milk
1 teaspoon vanilla


Heads up:  I could eat the icing without the cake and be okay with it all.


Melt the marg, then add the cocoa til its mixed good.  Mix in one cup of sugar at a time.  Then the milk and vanilla.  Beat it baby.


Let the iced cake hang out in the fridge.  Be prepared with a glass of milk or a huge scoop of ice cream to go with it.  Or not.  Whatever floats your boat.


Welp...Enjoy.