I got this recipe from my friend Sally White after she brought this cake to a neighborhood picnic. The zucchini adds moistness, but its flavor is otherwise completely hidden.  AW

Chocolate Zucchini Cake

4 ounces unsweetened baking chocolate

½ cup vegetable oil

½ cup butter at room temperature

1 1/2 cups sugar

2 eggs, beaten

1 tablespoon vanilla extract

2 cups sifted all-purpose unbleached flour

1/3 cup cocoa (I use Ghirardelli)

2 teaspoons baking soda

1 teaspoon salt

3 cups coarsely grated zucchini (if you run out of zucchini, use carrots)

½ cup chopped nuts (pecans taste the best)

Preheat oven to 350.

Melt the chocolate and oil in a small saucepan over very low heat (or microwave low)

Cream the butter until light, add the sugar, eggs, and vanilla.  Beat well.  Add the melted chocolate and mix well.

Sift together the dry ingredients and stir them into the batter.  Mix the zucchini and nuts into the batter.

Grease and flour the pans.  Bake on the middle shelf of the oven for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool the cake completely before frosting.

Cream Cheese Frosting

1 cube butter – room temperature

1 package cream cheese – room temperature

1 tablespoon vanilla

¾ box powdered sugar

Cream butter and cream cheese together, add vanilla and powdered sugar.  Lick the bowl.

I have frozen the cake w/o the frosting in 9×9 pans and they do very well when thawed and frosted.