![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKr0ka4xcQB-tF0OBtxBuJ5Dg6EoQSNQDeW3-S1xyOgblHGPVNXp08jVs6qgwPifU10qOQL4jMJXpoGBipyw5Ak87sIf5RcqRmR3gkBbUwFLkZIDNVeI4VS0VZ_-eJnotjZ-uZCQAsVCI/s400/zucchini-spice-cake+010.jpg)
It's so good, you'll even buy zucchini to make it. My Mom often made this at the holidays and it's always a hit. It doesn't even need ice cream on the side and I never say that about cake.
cinnamon
baking soda
baking powder
1/2 teaspoon each of:
nutmeg
allspice
salt
1 1/2 cups grated zucchini
1 1/2 cups grated carrots (peeled first)1 bag (16 oz) chocolate chips
1 cup oil (canola or something other than olive)
4 eggs
baking soda
baking powder
1/2 teaspoon each of:
nutmeg
allspice
salt
1 1/2 cups grated zucchini
1 1/2 cups grated carrots (peeled first)1 bag (16 oz) chocolate chips
1 cup oil (canola or something other than olive)
4 eggs
- Preheat the oven to 325 degrees and oil a 9x13 pan.
- Sift all of the dry ingredients together into a large bowl (or the bowl of a mixer).
- Stir in the carrots, zucchini, and chocolate chips.
- Beat the eggs and oil together until well combined.
- Add the wet things to the dry things and mix well.
- Pour into the prepared pan.
- Bake for 50 to 55 minutes. If you test with a toothpick you might spear a gooey chocolate chip and that might make it seem like it's not done. Mine took the full 55 minutes.