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Chocolate Zucchini Cake Recipe
|Margarine||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sour milk||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs) (Unsifted)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Zucchini||2 Cup (32 tbs), diced (Not Shredded)|
|Chocolate chips||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4151 Calories from Fat 2071
% Daily Value*
Total Fat 234 g360.6%
Saturated Fat 45.5 g227.6%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2015.6 mg84%
Total Carbohydrates 479 g159.5%
Dietary Fiber 32.6 g130.2%
Sugars 187.8 g
Protein 71 g142.4%
Vitamin A 97.4% Vitamin C 72.3%
Calcium 77.7% Iron 144.8%
*Based on a 2000 Calorie diet
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 325Â° 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.