Zucchini Cake -- This sounds odd but think about how yummy carrot cake can be. So maybe vegetables in cake isn't really that odd. Is it still healthy if you use the zucchini in cakes or muffins? I don't know but I think it should be.
Chocolate Zucchini Cake
1/2 c. (1 stick) butter or margarine
1/2 c. vegetable oil
1-3/4 c. sugar
1 t. vanilla
1/2 c "sour" milk (1/2 T. white vinegar added to 1/2 c. milk), or yogurt, or buttermilk
1 t. baking soda
1/2 t. baking powder
2 c. shredded zucchini
Cream together the butter, oil, and sugar. Beat in the eggs, vanilla, and milk. In a separate bowl combine the flour, cocoa, baking soda, baking powder, salt, cinnamon, and cloves. Mix the dry ingredients into the wet ingredients until thoroughly combined. Stir in the zucchini. Spoon the batter into a greased 9 x 13 pan. Bake in a preheated 375 degree oven for 40-45 minutes or until a cake tester comes out clean. Cool on a wire rack.
The Creative Cook