This is a recipe from my mother-in-law and it is a very well “traveled” cake. When she had zucchini in abundance, she would make these, wrap them well and freeze them. She nearly always brought one with her when she and my father-in-law came to visit us in Missouri. It’s a very easy recipe, uses pantry staples and can be adjusted to accommodate those who have gluten allergies by simply replacing the all-purpose flour with a good GF cup-for-cup replacement flour.

INGREDIENTS:

1/2 cup butter, softened
1 3/4 cup sugar
1/2 cup oil
1 teaspoon vanilla
1/2 cup “sour” milk (add 1 tsp. white vinegar to milk and let stand for a few minutes to thicken)
2 eggs
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups shredded zucchini
1 cup chocolate chips
1 cup grated coconut
1/2 cup chopped nuts (optional)

INSTRUCTIONS:

Cream together butter, oil and sugar. Incorporate the eggs, vanilla and sour milk until well blended. Add the dry ingredients. Stir in the shredded zucchini. Pour into a greased 9 x 13 baking pan. Sprinkle top with chocolate chips, coconut and nuts. Bake at 350 degrees for 40-45 minutes.

To freeze, cool cake completely. Turn out of pan onto a sheet of plastic wrap. Wrap tightly with plastic wrap, then with foil. Let defrost at room temperature before serving.

Grammy

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