Double Chocolate Zucchini Cake

 

I had one precious homegrown, garden zucchini left.  My last one.  {Sigh.  I already miss summer and fresh produce.} I was debating... this? this? maybe this?  Then my sister-in-law, Teneil, stopped by work one night raving about a double chocolate zucchini cake she had just made.  PERFECT!  And what a cake this turned out to be!  Dense, moist, chocolaty... and quick!  I love finding good zucchini recipes, don't you?  Without fail, some of those garden zucchinis get left on the vine until they are gargantuan.  Then I go into a zucchini bread, soup, side dish flurry.  And now I can add a yummy cake to that list.  But I wouldn't wait to make until next summer to make this chocolaty cake.  It's too good.  I think this cake is best served slightly warm with a couple of scoops of vanilla ice cream, but it is pretty good with cinnamon cream cheese frosting, too.

Double Chocolate Zucchini Cake
Submitted by Mindy ~ The Sisters Cafe

1 Chocolate Devil’s Food Cake Mix
1 tsp cinnamon
¼ tsp ground cloves
2 cups of shredded and seeded zucchini
½ cup buttermilk
1/3 cup of oil
½ cup of chopped nuts (optional)
½ cup of semi sweet chocolate chips (I like using mini chocolate chips)

Preheat oven to 350 degrees and grease and flour 13 x 9 cake pan.  Mix all ingredients except nuts and chocolate chips on low speed for 2 minutes.  Pour ingredients into cake pan and top with nuts and chocolate chips.  Place in preheated oven to 350 degrees for 35 to 40 minutes or until toothpick inserted middle comes out clean.