Chocolate Zucchini Cake (Using bean butter–or not)

Still have Zucchini in your garden and dry white beans & wheat in your food storage? Here’s a recipe that uses all three but can be easily adapted to what you have on hand.

1 3/4 cup sugar (can use a little &/or part brown or honey)

1/2 cup margarine (butter, coconut oil, applesauce, bean butter*)

1 cup oil (bean butter, coconut oil)

2 eggs

1/2 cup sour milk (1/2 tsp. cider vinegar or lemon with regular milk, let sit briefly)

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. baking soda

5 Tbsp. cocoa powder

2 1/2 cups flour (use 1/2 white, 1/2 whole wheat or more of this and less white)

2 cups grated Zucchini (I prefer it to be finely grated as do most children)

Cream sugar, fats, and eggs. Add milk. Combine dry ingredients and add to creamed mixture. Fold in grated Zucchini.

Grease your baking pan: Sheet cake size, or a 9 x 13 and an 8 x 8.

Pour batter into pan. You can sprinkle  with 1/2 cup semi-sweet chocolate chips & 1/2 cups walnuts if you like or just one or the other.

Bake at 325 degrees for 45-55 minutes.

Dust with powdered sugar if desired.

Frosting:

1 cube butter, softened

8 oz. cream cheese

1 tsp. vanilla

Add powdered sugar to desired consistency. Add a little milk to thin if necessary.

Mix well and frost cake when cooled.

*See the following post for Bean Butter recipe and directions.

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