From the kitchen of Kim Gylys
Preheat oven to 325˚F
Ingredients:
1 cube of butter, melted
½ cup canola or safflower oil
1 ¾ cup sugar
2 eggs
¼ cup sour milk*
2 t. Vera Cruz Vanilla extract or flavoring (which ever you prefer)
2 cups grated zucchini
2 ¾ cups flour
2 T. cocoa powder**
1 t. baking powder
½ t. baking soda
¼ t. salt
1 ½ cups chocolate chips
Whisk together in a small mixing bowl:
1- ¼ cup powdered sugar
1 T. cocoa powder**
½ t. Orlando vanilla
2 T. milk or water
Directions:
Place butter, oil and sugar in a large mixing bowl; beat for one minute on low speed. Add eggs, milk and Orlando vanilla, mix until combined. Stir in grated zucchini.
In a separate bowl, blend dry ingredients including 1 cup chocolate chips. Fold the dry ingredients into the wet ingredients and stir just until batter is combined. Pour into a greased and floured angel food pan. Top with the remaining ½ cup of chocolate chips.
Bake at 325 degrees for around 50-60 minutes, or until toothpick comes out clean. Place on cooling rack to cool. Invert onto a serving platter and drizzle with the following frosting/glaze.
*To make sour milk, put 1 T. of lemon juice in milk to sour. Do this before you start making the cake and it will be ready by the time you get all the rest of the ingredients together. ** I use Hershey’s cocoa for the cake and Ghirardelli cocoa for the glaze. It is just a personal preference. The Hershey’s cocoa produces a rich dark cake, while the Ghirardelli cocoa makes a sweet light cocoa flavored glaze.
The flavor of the Vera Cruz vanilla compliments the sweet cocoa and is super yummy! Embellish with chocolate curls if desired.