In the pursuit of living fully and enjoying the fruits of the autumn harvest we are recommending Linda’s amazing zucchini cake. Taste tested by the staff, we have given it our highest approval rating – yum, yum!

½ cup butter
½ cup corn oil
1 3/4 cup sugar
2 eggs
2-3 cups grated zucchini
2 1/2 cups flour
1 tsp vanilla
½ cup buttermilk
4 tbsp cocoa (rounded)
½ tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder

Beat eggs, add soft butter and sugar, and beat well. Add remaining ingredients and beat on medium speed for two minutes.Spread into a greased and floured
9 x 13 inch pan. Sprinkle in ½ cup brown sugar, 6 oz. chocolate chips and ½ cup chopped walnuts or pecans.

Bake at 350 degrees for 40 to 45 minutes.

Excellent served with maple nut ice cream.