Dear Sis,

Aunt Angel recently brought chocolate zucchini cake during a sewing overnight with cousin Charity. William, Charlotte, and I enjoyed it so much we used our garden zucchini to make one of our own.

Chocolate Zucchini Cake

Cream together 1/2 c soft salted butter, 1/2 c avocado oil, and 1 3/4 c granulated sugar. Beat in 2 eggs, one at a time. Stir in 1/2 c plain yogurt, 1/4 c whole milk, and 1 t vanilla until smooth. Mix in 1/2 t each baking powder, cinnamon, and cloves, 1 t baking soda, 1/4 c cocoa powder, and 2 1/2 c unbleached all-purpose flour. Fold in 2 c grated zucchini. Pour into a greased and floured 9×13 inch baking pan. Sprinkle with 1 c milk chocolate chips. Bake at 325 degrees for 35-45 minutes. Serves 12.

This recipe includes my personal substitutions, but the original recipe from Aunt Angel is from The Hoosier Cookbook on page 194.

Love,

b