Greenhouse Chocolate Zucchini Cake

Our friends in Taos, New Mexico once published this recipe – we just couldn’t get enough of this yummy treat, and wish to pass it on to our fellow gardeners…(** as originally from a friend of Yart, Janine N; Yart leaves out the ingredients with the asterisks.)

Chocolate Zucchini Cake

Cream together:

1/2 cup **margarine (I use butter.)

1 cup vegetable oil (odds are I use olive oil)

1 3/4 cups sugar

Add:

2 eggs

1 tsp vanilla

1 tsp **almond extract (which I never put in)

1/2 cup sour milk (1/2 cup milk with 1/2 teaspoon white vinegar in it)

Mix well and add:

4 tbsp cocoa (I put in twice this much myself)

1/2 tsp baking powder

1/2 tsp cinnamon

2 1/2 or 3 cups white flour

Stir in:

2 cups zucchini, shredded

1 – 12 oz package chocolate chips (use the REAL ones, not the cheap chocolate liquor ones, you won’t be sorry)

Pour into greased and floured 9″ x 13″ x 2″ pan.

Bake at 325 degrees for 45-60 minutes.