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Zucchini Chocolate Fudge Snack Cake

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Source: Horked from my Grandmother's recipe box; though I'm not sure where she got it from.

Servings: Makes a 9 in x 13 in pan.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

1/2 cup butter (that's one stick; room temperature)

1 1/2 cups sugar (12 oz by weight)

2 eggs room temperature

1 tsp vanilla

1 tsp cinnamon

1 Tbsp instant coffee

1/2 tsp salt

1 tsp baking soda

3 Tbsps cocoa powder

2 cups all-purpose flour (9 oz by weight)

16 oz zucchini grated (about 4 cups loosely-packed)

3/4 cup pecans roughly chopped

1 cup semi-sweet chocolate chips (half a 12 oz bag)

2 Tbsps vanilla sugar

Instructions: Preheat oven to 350F. In a stand mixer, cream butter and sugar for a couple of minutes on medium speed. Add eggs and vanilla and continue beating for a couple more minutes, or until creamy-smooth. Add cinnamon, coffee, salt, baking soda, and cocoa; continue beating until integrated into the mix. Slowly add in flour. Once it's all in, stir in the grated zucchini. Pour the whole mess into a 9x13" casserole and top with nuts, chocolate chips & vanilla sugar. Bake for 40-45 minutes or until a toothpick comes out clean from the center.

Notes: You'll need about a 1.5 lb zucchini with the pith and seeds removed to garner a processed pound of squash. If you're lacking vanilla sugar, plain ol' sugar is fine, or demerara is good too. Want more chocolate? Add a half cup of chips to the batter as well.

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