Did you ever wonder what to do with all of the huge zucchinis you grow in your garden each summer? Hmm, given the snowy weather, and cold February winds, summer gardens are a distant memory in Canada right now. But, even if you don’t have zucchinis coming out your ears (figuratively speaking of course) I suggest you get some, and try this nice recipe.

When we were little, we always had a huge vegetable garden, and a plethora of zucchini grew there every year. My parents would always jokingly try to give them away as “door prizes” to any lucky summertime visitors (there were many – we had a pool!) but when we were never able to give them all away, Mom always made this delicious cake. Moist and somewhat like a chocolate spice cake, this recipe is a wonderful accompaniment to a good hot cup of coffee. Almost wish I had some right now! You’ll be pleased with it’s simplicity, and quantity…the recipe makes 2 cakes. One to eat now, and one for the freezer, or maybe even a door prize 😉

Chocolate Zucchini Cake

Cream together:

1 Cup Margarine

1 Cup Vegetable Oil

3 1/2 Cups White Sugar


4 Eggs

2 tsp. Vanilla

1 Cup Sour Milk

Beat Well

Stir In:

5 Cups White Flour

8 Tbsp. Cocoa Powder

1 tsp. Baking Powder

2 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Cloves

After beating, add between 4 and 5 Cups of Shredded Zucchini and mix well. Spread batter into 2 greased 9×13 pans, and sprinkle each cake with a generous handful of chocolate chips. Bake for approximately 40 minutes at 325 degrees.