Recipe Chocolate Zucchini Cake with Fudge Frosting

First and foremost, my apologies for lack of significant posts lately. As it turns out, I have a slightly scary level of underlying anxiety when it comes to getting this fundamental wedding stuff taken care of. I've been hell-bent on booking things the last few weeks and it takes up enough of my time. 

But I digress. 

When the concept of putting vegetables in a cake first crossed my path, I was doubtful and grossed out and was convinced that it was going to be disgusting. As it turns out, this is my favorite kind of cake made from scratch. The zucchini is so shredded, it bakes right into the cake. It adds a crazy amount of moisture, adding deliciousness. And then there's the fabulous frosting, which I could eat plain for days. 

Ingredients

1/2 C margarine

1/2 C vegetable oil

1 3/4 C sugar

2 eggs

1 tsp vanilla 

1/2 C sour milk (plain milk works just fine)

2 1/2 C flour

1 tsp baking soda

4 tbsp cocoa

1/2 tsp cinnamon (optional or less...I always include it)

1/2 tsp salt

2 cups grated zucchini, peeled and drained

Soften the butter and cream together with the oil and sugar. 

Beat in eggs one at a time. 

Beat in the milk and vanilla.

The recipe says to sift the remaining ingredients and add to the wet mixture. I've never sifted things before in my life, so you can just add everything in (without making a mess). 

Once all of the regular ingredients are beat together, use my favorite and most sentimental kitchen appliance, the salad shooter, to dice up the zucchini. 

Stir the zucchini into your beaten mixture. 

Make sure you remember to grease the pan! I've already made that mistake before...

Bake at 325 degrees for 45 minutes. 

Now, the frosting is the best. 

Ingredients

6 tbsp margarine

6 tbsp milk

1 1/2 C sugar

3/4 C chocolate chips

1 tsp vanilla

Combine butter, milk, and sugar in a saucepan and bring to a boil; boil for 1 minute, stirring constantly. 

The combination will thin and becomes frothy as it boils. 

After the 1 minute of boiling, remove from heat and add the chocolate chips and vanilla. Stir until chocolate chips melt and the mixture thickens. Tip: the fresher the chocolate chips, the easier they will melt. 

The finished product will be very runny and can be poured easily over the top of the cake. Leftovers can be licked out of the pan (let it cool first) ;)

Enjoy!