Chocolate Zucchini Bread - Polly Parkinson

Polly's Notes: I suggest just telling people that it is chocolate cake and not mentioning the zucchini, because I don’t think you can taste it at all. It just makes the cake really moist. I peeled some larger zucchini and scooped out the seeds, then grated the rest. I poured 1/2 the batter in the pan, then a handful of chocolate chips, then repeated. I probably baked it for a full hour before the knife came out clean. I don’t think it needs any icing. It is delicious plain with a glass of milk, or maybe garnished with whipped cream and mint leaves. Polly

Chocolate Zucchini Cake

Cream: 3/4 cup margarine

2 cups sugar

Add: 3 eggs (beat well)

Sift: 2 1/2 cups flour

1 tsp salt

2 1/2 tsp baking powder

1 1/2 tsp baking soda

Add: 1/2 cup milk

1/2 cup cocoa

1 tsp cinnamon

2 tsp vanilla

2 cups grated zucchini

Bake at 350 degrees for 45 minutes (or until a toothpick tests clean) -

in tube pan or in loaf tins. Drizzle with chocolate icing.

Optional: nuts, chocolate chips or chunks

I got this recipe from Debra Cayais.