I am going to date myself, but does anyone remember Confidential Chat? It was column in the Boston Globe Living section which allowed people (mostly women) to submit and comment on recipes, crafts and household solutions. If you think about it, it could have been called "Twitter without the Technology". Women would write under code names (Mary's Mother, Wonder Woman), hence the "confidential" and they had followings and were considered experts whose advise people admired. My mother was always a fan and cut out many wonderful recipes. I still laugh when I pull out this recipe, which is now a very aged and fragile newspaper clipping.
Today's recipe is from Confidential Chat and it's called Chocolate Zucchini Cake. We make this every year as the zucchini come out of the garden and we make loaves of zucchini bread. This is always the last batch made with the final 3 cups of shredded zucchini. It is very moist and similar to a snack cake, but much better.
1 cup of light brown sugar
1/2 cup of white sugar
1/2 cup of butter
1/2 cup of vegetable oil
3 eggs
1 teaspoon of vanilla
1/2 cup of buttermilk
2-1/2 cups of flour
1/2 teaspoon of allspice
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
2 teaspoons of baking soda
4 tablespoons of cocoa
3 zucchini (about 6 inches long, approximately 3 cups shredded)
1 cup of mini chocolate chips
Cream sugars, butter and oil together in a large bowl. Add eggs, vanilla and buttermilk and mix well. Measure dry ingredients and sift into bowl. Mix well, then add zucchini. Add the chocolate chips last as you get ready to place into either a cake pan, 9 x 13 in pan or three bread pans. Bake at 325 degrees for 45-50 minutes or until cake is firm and springs back when touched.
Works best as a breakfast staple for chocoholics or as a snack with coffee or tea. Enjoy!
