Chocolate Zucchini Cake

I have a cookbook that my fam put together back in 1990. I love it. It's falling apart. I have to rubber band all the pages together.

Deys da best kinda cookbooks right dere.

*sigh* Alright, I will refrain from any more hillbilly talk from this point forward. I think.

Right now you can find zucchini everywhere. It's in your garden, the neighbor's garden, on the back table at church (sharing the harvest, man!), in the fridge, sitting on the counter, and not to mention every single grocery store in town.

What do you do with all those green beauties? Well, you don't grill them. That would be disgusting. You don't cook with them. Gross. And you certainly don't make Zucchini Surprise! Mom, I will NOT forgive you for making us eat that when we were too young to fight back...or move out. I'm going to stop thinking about it, lest I start dry heaving.

No, the only thing you can do with zucchini is make zucchini bread or...wait for it...CHOCOLATE ZUCCHINI CAKE! That's where the money is. And this is the part of the post where I share the recipe for all y'all. Your welcome.

Chocolate Zucchini Cake
submitted by: my dad's cousin

1/2 c. butter or margarine
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
4 T. cocoa
1/2 c. buttermilk
1/2 c. oil
2 c. zucchini, unpeeled and grated
1 c. chocolate chips

Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients, add to creamed mixture. Add buttermilk, oil and zucchini. Mix well. Put in greased 9x13 pan. Sprinkle with chocolate chips. Bake at 350 degrees for 45 minutes.

So, now you know one of the only two things that are appropriate/good/acceptable to do with zucchini. Now go make some cake!

It's dern good.