Chocolate Zucchini Cake

For the first time in my life, I have a vegetable garden.  I don't really know what I am doing, but things seem to be taking care of themselves as long as I make sure everything is watered. 

Well, we have our first harvest!

Even though I haven't gardened before, I do know that by the end of summer, people often have more zucchini than recipes, so I am going to be on the look out for good ones.

We did know exactly what we were going to make with our first zucchini though:  chocolate zucchini cake.

Easy and sooooo yummy!

Here's the recipe:

Chocolate Zucchini Cake

3 eggs
1 cup oil
2 cups sugar
2 cups peeled and grated zucchini
1/2 cup buttermilk
3 tsp. vanilla
2 1/2 cups flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup cocoa

Beat eggs until foamy.  Add oil, sugar, zucchini, buttermilk and vanilla; mix well.  Blend in flour powder, soda, salt, and cocoa.

Pour into a greased 9x13 pan and bake at 350 degrees for 30 minutes, or until a toothpick inserted in the middle comes out clean.

(Note: my sister says she makes this and substitutes half the oil for applesauce and it turns out great.)

Now my recipe didn't include frosting, but I put on a half recipe of Pioneer Woman's Texas Sheet Cake frosting, minus the nuts.

There you go, another way to use up all your zucchini, and according to Tyler, the only way to eat it.