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Published 2:22pm Monday, September 17, 2012
With zucchini in abundance. I made this
very dense, moist chocolate zucchini cake.
I defrosted the zucchini in the microwave,
poured off a little of the juice and the result
was good according to people who tried it.
You can use either frosting. Hope you enjoy
this too.
2 1/2 cups sugar
1 cup butter
4 eggs
1 cup buttermilk
4 cups of shredded zucchini
2 tsp vanilla
Mix dry ingredients together.
3 cups flour
1 cup cocoa
1 tsp salt
1 tsp soda
2 tsp baking powder
Cream butter, sugar, vanilla and eggs.
Alternate the buttermilk and the dry
ingredients mixing after each addition.
Fold in zucchini.
Grease and flour 9 x 13 cake pan.
Bake 350 45-60 minutes or until done.  It depends
on how wet the zucchini is.
NOTE: I used 3 tbsp of lemon juice in a measuring cup
and added enough whipping cream to make 1 cup
of buttermilk.) I have used 1/2 & 1/2 , evaporated or
whole milk when I didn’t have buttermilk on hand.
Brown Butter Frosting
Melt 1 stick of butter in a frying pan and stirring
until it turns brownish color. Pour into bowl with
3 1/2 cups of powder sugar, 1 tsp. vanilla, 1/2 tsp
salt. Mix and add 3-4 Tbsp of water to make a
spreadable mixture.  Frost right away on a cooled
Chocolate Frosting
Boil 2 minutes over medium heat:
1/2 cup milk
1 cup sugar
1 stick butter or margarine
Remove from heat and add 3/4 cup of chocolate
chips. Stir until melted and frost right away.

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