Recipe: Chocolate Zucchini Cake

Growing up on the farm, we always had a large garden full of vegetables. I have fond memories of helping my mom plant, tend to and harvest the garden. There’s a certain pride that comes with growing your own food. And nothing beats produce from your own garden – the smell and taste is second to none, not to mention good for you. I love biting into a crunchy carrot or a juicy tomato straight from the garden, with remnants of dirt on it – because a little dirt never hurt anyone!

Unfortunately, condo life means I can’t have my own garden, which makes me sad. So this year my neighbour and I decided to rent a small container garden in a nearby community garden. We grew beans, zucchini, carrots, beets and cucumbers.

Unfortunately, a lot of the garden didn’t do well, except the zucchini. It overtook much of the container leaving us with several large zucchini to get creative with. My mom shared this delicious chocolate zucchini cake recipe with me and I made two cakes. Several people have asked me for the recipe, so here it is.

Chocolate Zucchini Cake

• 1/2 cup margarine
• 1 3/4 cup sugar
• 2 eggs
• 1/2 cup canola oil
• 1 tsp vanilla
• 1/2 cup sour cream
• 2 cups grated zucchini
• 2 1/2 cups flour
• 4 tbsp cocoa
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup chocolate chips

Cream margarine and sugar. Add eggs, oil, vanilla and sour cream. Add zucchini and dry ingredients. Pour into greased 9 x 13 pan. Sprinkle with chocolate chips. Bake at 350 F for 50 to 60 minutes.