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Home Grown Recipes
Chocolate Zucchini Cake with Fudge Glaze
This is a show stopper dessert but is SO easy to make! People won't guess the secret ingredient and you can be guaranteed that kids will eat their green vegetables.
Wet ingredients:
cup butter or margarine
1 cups white sugar
1 egg
cup oil
1 tsp lemon juice in cup milk to sour it
2 to 3 cups grated zucchini (1 average zuke, not peeled)
1 tsp vanilla

Dry ingredients:
1 tsp cinnamon
2 cups flour
1 tsp baking soda
1 tsp salt
cup cocoa powder
cup chocolate chips

Fudge Glaze:
2 tbsps butter or margarine
cup milk
1 cup granulated sugar
1 tsp vanilla
1/3 cup cocoa powder
1 tbsp cornstarch mixed with cup milk
Preheat oven 325 F

Cream butter and sugar. Add egg, oil, milk and vanilla and blend well. Fold in zucchini. Mix together all the dry ingredients except chocolate chips. Blend into the wet mix until all the powder is moist. Add chocolate chips and fold in well. Pour into a greased bundt pan or a 9 X 13 pan.

Bake at 325 degrees Fahrenheit for 1 hour. For Bundt, let cool 10 minutes in pan then turn out on a rack. Prepare glaze while cake cools.

Mix all ingredients for glaze except cornstarch and water, in a 2 quart saucepan. Heat to boiling and whisk in the cornstarch mixture. Boil until the glaze begins to thicken. Remove from heat and place in a pan of cold water. Continue beating to thicken and cool the glaze. While it is still warm, spread on Bundt cake and let drip down the sides, or on a 9 X 13 cake spread the glaze over the surface of the cake or drizzle it into a lattice pattern.

Makes one whole cake. How you slice it is up to you!

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