Chocolate Zucchini Cake
 

2 cups flour
2 cups sugar
1/2 cup coco
1 1/2 teasp cinnamon
1 teasp salt
1 teasp baking powder
1 teasp baking soda

Mix well and set aside

2 cups shredded zucchini about two medium PEELED

2 eggs
3/4 cups low fat plain yogurt
1/4 cups vegetable oil
2 teasp vanilla ...and a nip for the cook

Mix dry ingredients with wet ingredients, than add zucchini, until just combined.

Pour into a greased 9 x 13 pan and bake for 350 for 25-30 minutes.
I baked mine in a loaf pan and it took over an hour. Make sure it doesn't giggle.

The reason I am a little touchy on that PEELED instruction is this: I went to a revival not too far away. The resident pastor had a wife who loved to bake. So when she spied a new face they immediately got a small loaf of chocolate zucchini bread. But this poor woman had probably never eaten any because she had not peeled her Z. Probably used the oldest, biggest Z to get the most out of it. On old oversized (bigger than 6-8 inches, the skin becomes like leather. Although this Z bread smelled wonderful and tasted fine....all except for these chunks of unchewable leather...the skin off the old Z. So please peel your Z. Marcia

Sounds great, and I'll be sure to make sure it doesn't GIGGLE! (Sorry, but I just had to giggle myself) Isn't auto correct a wonderful tool?
Oh, and I've never cooked with zucchini either, although I love it, so I'll be sure to peel it. Thanks for the explanation.

I make over 20 loafs of zucchini bread a year using my late mother-in-laws recipe. People eat this stuff up!! Because I use a food chopper with a shredding blade I never have to peel the zucchini. No problems.

Update!! I'm using a loaf pan and not the cake pan as the recipe calls for. I'm having to bake it over an hour to get it done. It's jiggle I guess.

Linda..does yours have yogurt and chocolate?

Marcia

Sounds like a great recipe. I just bought some zuc's, so I'll try to make some tonight.

By the way, Marcia, you are only talking about peeling the big ole zuc's, right? Because I have only used the little zuc's and I have never had a problem with the skins being any different than the rest of the bread.

When I have the big ones, I like to seed them and then stuff them. You can stuff them with just about anything: ground beef, ground turkey, sausage (or a combination of meat), bread crumbs, mushrooms, cheese, etc..

My family complains if they see small,green pieces in their dessert....wondering( with humor) if the green stuff is from other plants I grow in my garden....it is Oregon,you know.

I am reminded of an aunt who used to make chocolate zucchini bread. I will have to try your recipe as it sounds very good.

I spent many years in college studying bugs...yes, bugs and plant diseases and human diseases too.. so I know too much. One thing I don't want to eat is dirt, and some Z will come to the kitchen with their blossom end having been pushed (by the plant) into the dirt. It's only skin deep, but I don't want that at all. So I peel them all.

I make my zucchini cake in the blender. No shredding of the zucchini. And I use butter, full fat yogurt and olive oil or coconut oil
Put all wet ingredients into the blender pitcher. Check the pitcher to see how much is in it. Add chunks of Zucchini until you have at least 2 more cups. A little more doesn't hurt. Use peeling, seeds and all. I use the oldest, biggest zucchini, they have the best flavor. Blend well.
Add wet to dry and mix well.