I haven’t talked food in awhile. It’s zucchini time. Fresh from the garden. Did you know that zucchini is delicious in cake form? Chocolate cake at that. I make this cake every summer. I finally let the “cat out of the bag” and told the boys what the secret ingredient was………zucchini. They took it quite well. Surprise! Surprise! They don’t normally eat “green” food. They’re still very much carnivores.             This is the finished product. It is delicious! It’s actually better the next day……gives it time for the moisture to soak in.             Here’s the shredded zucchini. I always peel mine first. Simply because the less green the boys see the better.            Ready for the oven. I never measure the chocolate chips. I sprinkle according to how my day has been going.              Hot out of the oven. It’s difficult to allow for cooling time. I want to dive right in. And by the way……we put a fork in the pan and everyone stops and takes a bite as they walk by. Does anyone else do that?           Now back to the finished product. Give it time to cool and then sprinkle powdered sugar on top. Fit for a king or queen or a milkmaid! Here’s the recipe……

1/2 cup butter, softened (real not fake)

1/2 cup oil

1 3/4 cup sugar

2 eggs

1 tsp. vanilla

1/2 cup buttermilk

2 1/2 cup flour

4 tablespoon cocoa (a little rounded won’t hurt)

1/2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ground cloves (weird but important)

2 cup zucchini, shredded finely

1/2 cup chocolate chips (I sprinkle a least a cup)

      Cream butter, oil, and sugar. Add eggs, vanilla, and buttermilk. Beat well. Stir together dry ingredients and add to first mixture. Stir zucchini in by hand. Pour into a greased 9 x 13 pan. Sprinkle chocolate chips over the top. Bake at 325 degrees for 40-45 minutes. Allow to cool and then sprinkle with powdered sugar.

     There’s more than one way to eat your veggies……………………Carol