Let them eat (zucchini) cake!

OK - it's zucchini overload time, so before I get back to sewing, I need to use up some of these zucchini's. We've been doing zucchini for every meal - including dessert.

My mother used to make the most chocolaty and moist Chocolate Zucchini Cake. This time I used what appeared to be a more healthy version from Group Recipes. Although I like the ingredients, the taste was more veggie than I would like. Granted, I didn't make the frosting, which I'm sure would improve the flavor, but didn't have any cream cheese on-hand. I think the recipe is worth trying again - next time with the frosting.

Moist Chocolate Zucchini Cake

Ingredients:

1 C unbleached all-purpose flour
1 C whole wheat flour
1/2 unsweetened best quality cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon fine sea salt
2 C sugar
8 Tablespoons unsalted butter, room temperature
1/2 C (+) olive oil
3 large eggs, at room temperature
1/3 C sour cream or yogurt
3 C grated zucchini (about 4 medium sized zucchini)

Ingredients:

Butter and lightly flour a 9x13 - inch pan
Sift thee flours, baking soda and powder, and salt all together into a medium bowl.
In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
One at a time, add in the eggs, beating well after each addition.
Gradually stir in the flour mixture, blending just until smooth.
Stir in the sour cream, then the zucchini.
Spead evenly into the pan!
Bake until the cake springs back when pressed in the center, about 45 minutes.
Cool completely on a wire rack.
(now, I top it with a cream cheese chocolate frosting I make up from a bar of Lindt excellence dark chocolate and cream cheese and a bit of powdered sugar.)