A few weeks ago my in-laws came to visit and brought along some of the produce from their garden. One of the items was this bad boy:
A massive zucchini. Since zucchini that large really aren't as tasty as when they are smaller, I decided to just grate the whole thing up and freeze it so that way I could use it later.
And then I stole my mother-in-law's zucchini bread/cake recipe. Except I modified it a bit just to change it up. Because I have issues sticking to recipes.
It's a serious problem. I need some therapy.
We're going to start with creaming together shortening (I always use butter flavored...because it seems like a good idea) and sugar. Then blend in three eggs and vanilla.
Next you can dump in 2 1/2 cups of grated zucchini. Or if you want, you could do a combination of zucchini and grated carrot.
Add the dry ingredients. You know, the usual suspects: flour, baking powder, baking soda and salt.
Then you can remove the beaters and fold in chocolate chips.
Because everything is better with chocolate.
Pour it into a greased bundt pan or two greased loaf pans. Your call.
I have a silicone bundt pan and, even though it's stained, I love it. I never have to worry about my bundt cakes sticking.
Bake at 350 for one hour.
Zucchini Cake with Chocolate Chips
Yields 1 bundt cake or two loaves
2 1/2 C. flour
2 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 C. crisco
3/4 C. sugar
2 tsp. vanilla
2 C. grated zucchini
1/2 C. milk
1 C. nuts (optional)
1 C. chocolate chips
Preheat your oven to 350. Coat either a bundt pan or two loaf pans with cooking spray.
Beat Crisco and sugar until fluffy. Add eggs and vanilla and beat. Add zucchini and beat.
Combine dry ingredients in a bowl then begin to add them to the wet ingredients, alternating with splashes of milk. Fold in nuts and chocolate chips.
Bake at 350 for 60 minutes or until the top springs back when lightly touched.