Chocolate Zucchini Cake

It's zucchini season! Here's a great alternative to zucchini bread. It's super moist and yummy. My kids are eating the crumbs from the pan as I type.

1/2 c butter
1 t soda
2 cups grated zucchini
2 eggs
5 T cocoa
1/2 t salt
1 1/2 c sugar
1/2 c buttermilk*
1/2 c oil
1 t vanilla
2 1/2 c flour
1/4 c chocolate chips (to put on top before you bake it)

Blend all ingredients except zucchini, add it last. Pour mixture into cake pan. Sprinkle chocolate chips on top. Bake at 325 degrees 40-45 mins.

*I never have buttermilk on hand so I put 1 t lemon juice in a half cup then add regular milk to fill the cup. Let it stand for 5 mins & viola -- buttermilk substitute.

Butterfingers

1 c. butter                                              1 t. baking soda

1 c. sugar                                               2 t. vanilla

1 c. brown sugar                                    2 c. flour

2 eggs                                                    2 c. oatmeal

1 c. peanut butter

Cream butter and sugar.  Add eggs, peanut butter and vanilla.  Add dry ingredients.  Spread in lightly greased cookie sheet.  Bake at 350 for 15-18 minutes.  Cool.  Spread a layer of peanut butter and then a layer of chocolate frosting.

Frosting: 

¼ c. cocoa

½ c. butter

2 2/3 c. powdered sugar

¼ c. milk

Scotcheroos

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups rice krispies

1 small pkg. chocolate chips

1 small pkg. butterscotch chips

Butter a 9x13 pyrex pan. Combine sugar and corn syrup in large saucepan. Stir and cook on med. heat until bubbly. Remove from heat. Stir in peanut butter. Add rice krispies. Blend well. Press into the pyrex pan. Melt chocolate and butterscotch chips together. Stir well. Spread mixture over the top of the rice krispies. Cool until chocolate is hardened.