Recipe Train

    Diane Rahe’s mother’s chocolate zucchini cake recipe lives on in the Zion Lutheran Church cookbook. “It needs no frosting,” said Rahe. “It’s very moist.”
     Plus, all that garden zucchini has got to go somewhere!

Chocolate Zucchini Cake

    1/2 cup oleo
     1/2 cup oil
     1 3/4 cups sugar
     1 teaspoon vanilla
     1/2 cup sour milk
     2 eggs
     2 1/2 cups flour
     4 tablespoons cocoa
     1 teaspoon baking soda
     1/2 teaspoon cinnamon
     1/4 teaspoon salt
     2 cups finely chopped zucchini
     1/4 cup semi-sweet chocolate chips
     1/2 cup nuts
    
     Preheat oven to 325 degrees.
     Cream oleo, oil and sugar. Add eggs, vanilla and sour milk; blend.
     In a separate bowl, sift together flour, cocoa, baking soda, salt and cinnamon. Blend with creamed mixture.
     Stir in zucchini. Spread batter in a greased 9x13-inch pan. Sprinkle chocolate chips and nuts on top.
     Bake for 45 minutes. Enjoy!

Next stop on the recipe train: Amy Einspahr’s Pasta Salad

Chugga chugga chew chew!