Zucchini Chocolate Cake

This is a recipe that I actually haven't made yet. I am posting it for my dear friend Patti (Hi Patti!) who left work yesterday with a 15 pound zucchini and was in need of a cake recipe. Mary was always one to share her baking secrets, so in keeping with her culinary etiquette, I am passing along her recipe for Zucchini Chocolate Cake:


Zucchini Chocolate Cake (written on a faded recipe card)

1/2 cup margarine, softened
1/2 cup of vegetable oil
1 3/4 cup of sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cups unsifted flour
4 Tbsp of cocoa
1/2 tsp of baking powder
1 tsp baking soda
1/2 tsp of cinnamon
1/2 tsp ground clove
2 cups of finely diced zucchini (peeled)
1/2 cup chocolate chips

Heat oven to 325. 
Cream margarine, oil, sugar. Add eggs, vanilla, and sour milk. Beat with mixer until well blended. Mix together all the dry ingredients and add to creamed mixture. Stir in diced zucchini. Spoon batter into greased & floured 9X12X2 pan and sprinkle the top with chocolate chips. Bake for 40-45 minutes.


I would like to add a little note about the power of baked goods. I work at a school where days can be tough, intense, and challenging. This week has been one of those weeks (the last week of summer session)! Today, a mother of a student brought in stacks of beautifully decorated cupcakes, made from scratch, to thank everyone for a job well done. A little sign of sugared appreciation to bring a smile to everyone's face. Even I, the queen of weight watchers, indulged in a tasty solution to a long week! 

(I love you in sign language...the cupcake toppers!)