Chocolate Zucchini Cake

Does your freezer look like mine?

When I planted my new zucchini I realized I still have a ton frozen from last year! I always think I will use it more during the winter and spring, but it got a little ignored. Well, time to break out a zucchini recipe to make room for more!

Meet the Chocolate Zucchini Cake... made with wheat flour and crumbly as I tipped it out of the bundt pan! This is a recipe from my Aunt Tamie that I grew up with, and I love the combination of chocolate with cinnamon.

Chocolate Zucchini Cake

2 1/2 c. flour
1/2 c. cocoa
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
3/4 c. softened butter
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. shredded zucchini
1/2 c. milk
1 c. walnuts (optional)

Combine flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside. beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla and zucchini. Stir in dry ingredients and milk alternately into zucchini mixture. Pour batter into greased and floured bundt pan. Bake at 350 for 1 hour. Cool 15 minutes and turn out onto a wire rack to cool thoroughly. Drizzle glaze over cake.

Glaze

2 c. powdered sugar
2 tbsp. milk
1 tsp. vanilla

Mix together and beat until smooth.