Does your kitchen counter still look like mine? (If you think this is bad, you should see how many more I have out on the vines!)
If so, I have a great recipe to share with you. I posted a chocolate zucchini bread a while back, but I decided to change it up and make it more like a cake.
2 (1 ounce) squares unsweetened
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (or less)
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees
Lightly grease and line two 9×5 inch loaf pans with parchment paper
Melt chocolate in microwave safe bowl until melted–be careful not to overheat–stir
occasionally till melted
Combine eggs, sugar, oil, grated zucchini, vanilla, almond extract, and melted
chocolate. beat well.
Stir in flour, soda, salt, and cinnamon. Fold in chocolate chips and pour into loaf pans.
Bake 60-70 minutes or until toothpick stuck in center of loaf comes out clean.
Add enough milk (a tablespoon at a time) to a few cups powdered sugar to make a glaze
consistancy. Add about 1/2 tsp vanilla, and 1/2 tsp almond extract–or to taste.
Whisk well and pour over top of cakes.