Chocolate Zucchini Cake

This recipe is adapted from my wonderful Grandma Lilly. My Grandparents owned a catering company, Pine West, out in Kalamazoo and my Grandma always had the best dessert recipes. Every summer we would drive up to visit them and go straight to Pine West, hug my grandpa and head straight to the freezer where they kept all the cookies.

This cake is one of my favorites because it's a dessert I can never seem to walk away from! Since there are 2 whole cups of zucchini in this recipe, the cake comes out ridiculously soft and moist. I would also safely say this can be considered healthy with that amount of veggies in it ;) It is also an amazing flavor, and not a rich, decadent dessert people think of when they hear the words 'chocolate cake'.

if you're looking for a light, moist chocolate cake, this is your recipe. Give this recipe a try and let me know what you think!

Ingredients:

• 1/2 cup butter, softened

• 1/2 cup vegetable oil

• 2 eggs, room temperature

• 1 teaspoon vanilla

• 1/2 cup sour cream

• 2 1/2 cup flour

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1/4 cup cocoa

• 2 cups shredded zucchini

• 1 cup chocolate chips

Directions:

1. Preheat over to 325. Grease and flour a 9x13 pan.

2. Grate 2 large zucchinis into a medium sized bowl. Pat dry!

3. Cream butter, oil and sugar until light and fluffy, about 5 minutes. Beat in vanilla and eggs until combined.Stir in sour cream until just combined.

4. Sift dry ingredients. Add to mixer by alternating between dry ingredients and zucchini, mixing by hand until just combined after each.

5. Add batter to your greased and floured pan and sprinkle chocolate chips on top. Bake 45-50 minutes, or until you can insert a toothpick and it comes out clean.