Summer Zucchini Sheet Cake

Happy August!! Well, if any of you have a garden, or a neighbor with a garden, then you know that in August we usually have more Zucchini than we know what to do with. We have been eating it with dinner for weeks when I finally thought I should make some Zucchini bread. Just as I was pulling out my old trusty recipe I thought, hmm a cake would be similar, and would have frosting, so I went for it. This recipe is compilation of a few great cake and zucchini bread recipes, so it has the best of both worlds. I have made it twice in the last two weeks, and we could not stop eating it. You know it is good when you kids say things like this "Hey Mom, you should always fix my zucchini like this!" and "Mom, are you baking today? Because we are almost out of Zucchini Cake!!" Awesome. I cannot guarantee the same health benefits, but the taste, I can. Delish!!! Happy Baking!!

Summer Zucchini Sheet Cake

3 Cups White Sugar
4 Eggs
1 1/2 Cups Vegetable Oil
3 tsp. Cinnamon
1 tsp Salt
1 1/2 tsp Baking Soda
1 tsp Baking Powder
3 Cups grated Zucchini
3 Cups Flour
1 tsp Vanilla
1/2 package milk chocolate chips

Combine all of these ingredients together. Now, I will say this made just a little too much batter, so either make yourself about 4 cupcakes too, or leave out about a cup to a cup and a half of batter so it doesn't overflow in your oven. If you are worried about it put some tinfoil underneath to catch any drips. Also here is a tip to save you from grating for hours. I just chopped my zucchini in big chunks and then threw it in the blender. Not only was it faster, but makes it so your cake is smooth with no zucchini strings in it. Pour into a greased cookie sheet and bake at 325 degrees for about 25 minutes or until the middle is set. I frosted mine in cream cheese frosting, but any white frosting will do. Enjoy!