This zucchini cake recipe was given to me by a friend and uses up a lot of zucchini. Her version was without a frosting and was very tasty. For those who must have gooey on top, any basic cooked or butter icing will do.
Libby’s Zucchini Cake
2 cups flour 2 cups grated zucchini
1 teaspoon baking soda 3/4 cup oil
1/2 teaspoon baking powder 1/2 cup sour milk
4 tablespoons cocoa 2 eggs
1 teaspoon cinnamon 1 teaspoon vanilla
1 & 3/4 cups of sugar
Stir together all the dry ingredients.
Put 1 teaspoon vinegar in the bottom of a 1/2 cup measuring cup and add the milk to make sour milk.
Beat the oil and eggs together. Add the sugar and vanilla and beat again. Alternate adding the dry ingredients with the sour mild. Stir in the grated zucchini.
Bake at 325 for 50 minutes in a greased 13×9 inch pan.
Ice, if desired, or sprinkle 1/2 cup chocolate chips and 1/2 cup nuts over the batter before baking.
Here are before and after pictures with chocolate icing spread on top.