SUSAN'S ZUCCHINI CHOCOLATE CAKE

 Yesterday afternoon our Quilters' Canasta group met at Friend Susan's house. Even though it wasn't officially fall until today, the temperature felt like fall. It was in the 50s in the morning. Wayne even decided to wear long pants instead of shorts to play golf. He said he thought his golfing buddies had wished they had worn theirs.

It was a fun afternoon even though my partners and I didn't win. It was just so good to be with friends. We ate dessert after we finished the game and before we played at least one hand we call the revenge round that hopefully the losing team can win. Unfortunately we lost the game and the revenge round. At least the dessert was delicious.

Susan served this Zucchini Chocolate Cake she had made, along with a scoop of vanilla ice cream and some blueberries and blackberries. It was so good. 

I asked Susan if she peeled the zucchini even though the recipe said not to because I couldn't see any in the cake, but she said she didn't. 

ZUCCHINI CHOCOLATE CAKE

3/4      cup margarine

2         cups sugar

3         eggs

2-1/2   cups flour

2-1/2   teaspoons baking powder

1-1/2   teaspoons baking soda

1         teaspoon  cinnamon

1/2      teaspoon salt

1/2      cup cocoa

2         teaspoons vanilla

2         cups shredded raw unpeeled zucchini

1/2      cup milk

Preheat oven to 350 degrees F. Grease a Bundt pan or two loaf pans. (Susan used a Bundt pan.)

Cream together the margarine and sugar til well blended. Beat in eggs.

Sift together the dry ingredients and then add to the wet mixture. Mix well. Add vanilla, zucchini, and milk and stir til blended.

Pour into pan(s).

Bake Bundt cake about 50 minutes or until toothpick comes out clean. (If you are making 2 loaves, bake for 40 to 50 minutes.)