Zucchini Chocolate Cake

My wife Marion received this recipe from an old friend back in the 1970s. She's been making it ever since. But now with our dietary restrictions, I've changed it to reflect less sugar and fat. We enjoy making this cake for special or not so special occasions. You can dress it up for a fancy treat or have it plain. Either way it is scrumptious. And you'll never know there's zucchini in it.

ZUCCHINI CHOCOLATE CAKE

Ingredients

4 ounces unsweetened chocolate

1/2 cup vegetable oil

1 cup sugar (I use Truvia)

1/2 cup unsalted butter at room temperature

3 eggs, beaten

1 Tablespoon vanilla extract

2 cups sifted all-purpose flour

1/3 cup cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1/3 cup light sour cream

3 cups zucchini, coarsely grated

1/2 cup chopped nuts (optional)

Directions

1. Preheat oven to 350 degrees F

2. Grease or line with parchment paper a 9 x 13 inch baking pan.

3. Melt chocolate ad oil in a small saucepan. Set aside.

4. Cream butter, sugar (Truvia), and eggs.

5. Add egg mixture to oil and chocolate and mix.

6. Combine dry ingredients.

7. Add dry ingredient mixture slowly to chocolate mixture.

8. Add in sour cream and zucchini slowly until batter is smooth.

9. Pour mixture into pan.

10. Bake until done, approximately 40-45 minutes.

NOTES:

• This cake works well with a chocolate or ganache frosting, a dollop of sugar free whipped cream, or just a sprinkling of powdered sugar.

• Also works well with a garnish of fresh fruit.

• If you like nuts, sprinkle 1/2 cup of your favorite chopped nuts on top of the batter before baking.