Chocolate Zucchini Brownie Cake
From CSA member Meghan Phillips, 2015
Here is a great recipe to use some of the bountiful zucchini we get in the summer time (or to make later on with grated zucchini you froze). This ends up like a pan of brownies, not a traditional cake. It would probably work for any summer squash. Meghan, one of our members, got this recipe from her mother decades ago – thanks for passing it on to us all too!
½ cup margarine or butter 
½ cup oil
1 1/3 cups sugar
2 eggs
1 tsp vanilla
½ cup buttermilk (or add 1 Tablespoon white vinegar or lemon juice to fresh milk)
2 cups grated zucchini
2 cups flour
4 Tbs baking cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
½ tsp ground cloves
½ cup chocolate chips
½ cup chopped nuts (optional)
Cream the margarine with the sugar, then mix in all other wet ingredients including zucchini. Combine all dry ingredients in a large bowl, except the chocolate chips and nuts. Mix wet and dry together.
Pour into a greased 13” x 9” pan.
Scatter chocolate chips and nuts (if using) across the top.
Bake in oven at 325 degrees for 40-45 minutes until a knife comes out clean.