Chocolate Zucchini Cake

We started getting lots of late zucchini right around the time I found out I was pregnant. The sight and smell (yes, it smells) of zucchini made me feel sick, so Brian took charge and froze all that zucchini while I hid in my room. We still have lots of it in the freezer. I don't love the texture of frozen zucchini in things like stir fry, but baked goods are the perfect way to try and use it up.

I'm almost certain I've eaten this cake before, made by Mom.

Chocolate Zucchini Cake

1/2 c soft margarine
1/2 c cooking oil
1 3/4 c sugar
2 eggs
1 t vanilla
2 1/2 c flour
4 T cocoa
1/2 t cloves
1/2 t cinnamon
1 t baking soda
1/2 t baking powder
1/4 c chocolate chips
2 c chopped or grated zucchini

Cream together margarine, oil, sugar. Add eggs, vanille and milk. Add dry ingredients then stir in zucchini. Put in greased 9''x13'' pan and sprinkle with chocolate chips. Bake at 325 degrees for 40-45 minutes. Needs no frosting!

Tip: For large zucchini, remove pulp and seeds, and if skin is not tender, peel.

Yep, it was zucchini cake. I used delicious mondo-sized milk chocolate chips, but it there would probably be better chocolate coverage if I had used small ones. Either way, it was a good basic chocolate zucchini cake.