In late summer my garden is full of zucchini and my family's favorite recipe for zucchini is my mother in law's chocolate zucchini cake. Chocolate zucchini cake is a great recipe that you might consider trying this Labor Day weekend. Is it healthy? Well, zucchini is healthy, right? This cake is a moist and decadent cake that's perfect for a celebration. Give it a try and tell me what you think!

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‍Cake Ingredients:

‍1/2 cup butter

1/2 cup oil (I use avocado oil)

1 3/4 sugar (I actually only use 1 cup sugar because I don't like cake that's less sweet)

2 eggs1 tsp vanilla

1/2 cup milk (dairy or alternative)

1 1/2 cup flour (you can substitute gluten free flour if desired)

1/2 tsp baking powder

1 tsp baking soda

1/4 cup cocoa1 tsp salt

2 cups grated zucchini

1 cup bittersweet chocolate chips

1 cup chopped walnuts

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‍Glaze ingredients

‍1/4 cup butter

1/4 cup cocoa

1/4 cup milk

1 cup powdered sugar

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‍Instructions

Cream butter, oil and sugar.

Add eggs, vanilla, and milk.

Add dry ingredients and beat until well incorporated.

Stir in zucchini.

Spoon batter into a greased 9 X 13 pan.

Sprinkle chocolate chips and walnuts on top.

Bake cake at 350 degrees for 45 minutes.

While cake is baking, make the glaze.

Melt 1/4 cup butter in pan. Add cocoa and milk and powdered sugar.

When the cake is done baking and still hot, spread the glaze over the cake.

Let cool and enjoy!

This cake keeps well for a few days (if it lasts that long!)