CHOCOLATE ZUCCHINI CAKE

2 cups shredded zucchini (do not peel)
4 eggs
3/4 cup oil
1 (4 1/2 oz.) instant chocolate pudding mix
1 tsp. vanilla
1 pkg. (2-layer size) German chocolate cake mix
1 1/2 tsp. instant decaffeinated coffee

Preheat oven to 350 degrees F. Grease and flour a bundt pan or a 13x9-inch pan.

Beat together zucchini, eggs, oil, dry pudding mix, and vanilla.

Add cake mix (dry out of the box) and instant coffee; beat at low speed until moist, about 11 minutes. Pour into prepared pan.

Bake at 350 degrees in prepared bundt pan about 1 hour or in a 13x9-inch pan 40-45 minutes.

Vanilla frosting makes an excellent topping for this cake.

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ANOTHER CHOCOLATE ZUCCHINI CAKE

1 pkg. (2-layer size) Dark Chocolate or Devil's Food cake mix
1 tsp. ground cinnamon
1 1/4 cups water
3 eggs
1/2 cup vegetable oil
1 cup shredded zucchini

Preheat oven to 350 degrees. Grease and flour tube pan.

Combine dry cake mix and cinnamon in large mixer bowl. Add water, eggs, and oil; blend. Beat 2 minutes at medium speed.

Fold in zucchini. Put batter in prepared pan and spread evenly.

Bake 350 degrees for 30-40 minutes until toothpick inserted in middle comes out clean. Cool in pan on rack 25 minutes. Remove from pan and cool before frosting.

FROSTING:
4 oz. cream cheese, softened
2 tsp. lemon juice
1 can prepared Vanilla Frosting

In medium bowl combine cream cheese and lemon juice. Mix with prepared vanilla frosting until well blended.

Source: Annette Post Ediger, Post Family Farm