Zucchini Cake

I made six batches of this in one go in order to deal with the abundance of zucchini in our garden. I had attempted to make a paleo version but it was a failure so I resorted to the traditional recipe.

Adapted from Martha Stewart, makes one loaf or 12 muffins

1/2 cup butter, softened
1 cup sugar
1 large egg

1/2 teaspoon salt

1/2 teaspoon vanilla
1 cup zucchini, grated and drained
3 tablespoons sour cream
1 cup flour
1/4 cup cocoa powder
1/2 cup pecans or walnuts
1/2 cup chocolate chips

Preheat the oven to 350 F. Spray the loaf pan with vegetable oil.

In the bowl of a stand mixer, cream the butter, sugar, salt and egg until combined. Add the vanilla, zucchini and sour cream. Incorporate the flour and cocoa powder. Stir in the walnuts and chocolate chips.

Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted into the loaf comes out clean, about 25 minutes.

Amy