On of my colleagues, Janet, made this cake for our front desk lady's birthday. I was curious how would it taste. Surprisingly, I fell in love immediately right after I had the first bite. The cake was moist but not greasy, not too sweet. I thought Tom may like it too. I am so thankful that Janet was willing to share the recipe (from Mary) with me. I seized a short break to make this cake yesterday, it was quick and easy. Tom loves it. Both of us finished it in just 2 days. I may try to use banana in my next attempt, I think it will taste great too. I used glass bakeware this time, I think it would be dry at the edges if using steel bakeware. So, you may have to adjust the heat and time if you are using different bakeware.
A) 1. 1/2 C butter 2. 1 3/4 C sugar (I used 1 1/2 C brown sugar) 3. 1 tsp vanilla 4. 2 1/2 C flour 5. 4 Tbsp cocoa powder 6. 1 tsp soda 7. 1/2 tsp baking powder 8. 1/2 tsp cinnamon 9. 1/2 C vegetable oil 10. 2 eggs 11. 1/2 C sour milk (add 1/2 tsp vinegar to milk to sour) 12. 1/2 tsp salt 13. 1/4 tsp cloves (I omitted it because I don't have it in my pantry, still taste good though)
B) 1. 2 C grated zuchinni
C) Topping (adjustable to your personal liking, the cake itself is not that sweet, I like it better with the sweetness from the chocolate chips topping)
1. 1/2 C ~ 2/3 C semi-sweeten chocolate chips 2. 1/2 C chopped walnuts 3. 1/2 tsp cinnamon (omitted because I'm not a big fan of cinnamon) 4. 1/2 brown sugar (omitted, I like it with more chocolate chips)
1. Preheat the oven at 350F. 2. Mix all the ingredients A together. 3. Fold in grated zucchini. 4. Pour into un-greased 9 X 13 glass bakeware. 5. Mix together ingredients C, sprinkle over top of the cake batter. 6. Bake at preheated oven for 40~45 minutes. (Adjust accordingly if you use steel bakeware)