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Chocolate Zucchini Cake

This is my mother’s recipe. I grew up on the northern prairies in Canada and our gardening season was a mere blink, but we always had scads of good old zucchini. This recipe is perfect for those giant tough ones that are a shame to toss out, but inedible any other way. In Canada, if you find a zucchini on your doorstep, it is a sure sign that one of your neighbors dislikes you.

In a large bowl, combine:
1/2 cup oil
1/2 cup butter
1 tsp. vanilla
1 1/2 cups raw sugar
2 fresh farm eggs
Cream together. Add 1/2 cup sour milk and mix.

Add:
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. cocoa powder
2 1/2 cups unbleached flour
Mix together.

Add:
2 cups finely shredded/pureed zucchini
(skins and seeds o.k.)
1 cup chocolate chips
Bake at 350 degrees for 30 minutes in 9”x12” greased and floured pan. Frost with taboo chocolate fondue or traditional cream cheese frosting.