Chocolate Zucchini Cake Recipe
Ingredients
| Margarine 1/2 cup, soft | ||
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs 2 whole | ||
| Vanilla | 1 Teaspoon | |
| Sour milk | 1/2 Cup (16 tbs) | |
| Flour 2-1/2 cups, unsifted | ||
| Cocoa | 4 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Cloves | 1/2 Teaspoon | |
| Zucchini 2 cups finely diced, not shredded | ||
| Chocolate Chips | 1/4 Cup (16 tbs) | |
Directions
Cream margarine, oil, and sugar.
Add eggs, vanilla, and sour milk; beat with mixer.
Mix together all the dry ingredients and add to creamed mixture; beat well with mixer.
Stir in diced zucchini.
Spoon batter into greased and floured 9 x 12 x 2 inch pan; sprinkle top with chocolate chips.
Bake at 325° for 40 to 45 minutes or until toothpick or cake tester comes out clean and dry.
This really needs no frosting; it is moist and very tender.
Tip: to finely dice large zucchini, slice it crosswise in 1/4 inch slices.
Take each slice, chop it in half, and remove and discard center half moon of pulp and seeds.
The remaining half circle of firm flesh, 1/4 inch thick, can be easily diced into 1/4 inch cubes.
If skin is tender it will not need to be peeled.
Add eggs, vanilla, and sour milk; beat with mixer.
Mix together all the dry ingredients and add to creamed mixture; beat well with mixer.
Stir in diced zucchini.
Spoon batter into greased and floured 9 x 12 x 2 inch pan; sprinkle top with chocolate chips.
Bake at 325° for 40 to 45 minutes or until toothpick or cake tester comes out clean and dry.
This really needs no frosting; it is moist and very tender.
Tip: to finely dice large zucchini, slice it crosswise in 1/4 inch slices.
Take each slice, chop it in half, and remove and discard center half moon of pulp and seeds.
The remaining half circle of firm flesh, 1/4 inch thick, can be easily diced into 1/4 inch cubes.
If skin is tender it will not need to be peeled.
Chef
