Chocolate Zucchini Bread (Lauren’s Mom’s Recipe)

CHOCOLATE ZUCCHINI CAKE (Adapted from the Zucchini Cookbook) ½ cup butter, softened (scant) ½ cup vegetable oil 1 ½ cups sugar 2 whole eggs 1 tsp vanilla ½ cup milk 2½ cups unsifted flour (minus 1 tablespoon) 5 tablespoons cocoa ½ tsp baking powder 1 tsp baking soda 2 cups finely diced (not shredded) flesh of large zucchini 1/4 bag mini chocolate chips Cream butter and sugar. Add oil, eggs, vanilla, and milk. Beat with mixer. Mix together all the dry ingredients and add to creamed mixture. Beat well with mixer. Stir in diced zucchini and chocolate chips. Spoon batter into greased and floured 9” x 13” pan. Bake at 350 degrees for 35 to 40 minutes or until toothpick or cake tester comes out clean and dry. Note: Also makes two 8” x 8”s or 24 cupcakes. Cook for ~ 25 minutes. Tip: To dice large zucchini finely, slice it crosswise in ¼ inch slices. Take each slice, chop it in half, remove and discard center half-moon of pulp and seeds. The remaining half circle of firm flesh, ¼-inch thick, can be easily diced into ¼-inch cubes. FROSTING ¼ cup butter, softened 4 oz block cream cheese (light cream cheese okay) ¼ cup cocoa powder 2 teaspoons vanilla 2 cups powdered sugar 1 tablespoon very hot water (if needed) Cream butter and cream cheese, then add cocoa powder and vanilla. Add powdered sugar and beat until smooth and creamy. If the frosting is too stiff add hot water as needed.