This is a delicious chocolate cake. The last time I was in America, my grandma requested this cake for her 89th birthday. Since I was trying to empty out my freezer before furlough, which conveniently lined up right after 5 family birthdays in April, I used up my frozen zucchini to make this cake for everyone’s birthdays–the train cake, butterfly cake, and Seth’s cake.
With the train and butterfly cakes, I used a traditional buttercream frosting, but I iced Seth’s with my family’s cream cheese frosting recipe. Since cream cheese is so expensive here, I appreciate the “less rich” option for the frosting recipe.
Where does a missionary in Africa get zucchini? I’ve never seen it in the stores here, though they do occasionally sell baby marrows, which is zucchini picked when they’re still small. I’ve grown mine from seeds. One time we obtained seeds for them in town, but normally you can’t find them. Another time I looked at the packages of seeds, and one package which was named “squash” looked just like zucchini, so I tried it. It grew pretty well, if I could pick them before the worms rotted them. It’s about the only thing this poor gardener can get to grow well–isn’t that the truth with everybody though (regarding zucchini?)
And fellow missionaries, you can leave out the chocolate chips.
Recipe for Chocolate Zucchini Cake
Cooking Time Required: 45 min. or until done. Preheat oven @ 325°
Ingredients and Directions:
1/2 c. shortening 2 or 3 eggs
11/2 c. sugar
1/2 tsp. salt 1 tsp. baking soda
1/2 tsp. cinnamon 2 c. grated zucchini
6 oz. chocolate chips 1/2 c. oil
4 T. cocoa 1/2 tsp. baking powder
1/2 tsp. nutmeg 21/4 c. flour
1/2 c. sour milk
Cream together sugar, eggs, and shortening. Add all dry ingredients, alternately with sour milk. Bake at 325° for 45 minutes or until done.