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Chocolate zucchini cake

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Ingredients/Components

sugar
cinnamon - 1/2 tsp
vanilla - 1 tsp
cocoa - 4 Tbsp
baking powder - 1/2 tsp
baking soda - 1 tsp
chocolate chips - 1/4 c
vegetable oil - 1/2 c
unsifted flour
cloves - 1/2 tsp
soft margarine - 1/2 c
whole eggs - 2 item
sour milk* - 1/2 c
zucchini finely diced not shredded; works best with firm flesh of very large one - 2 c

How to make chocolate zucchini cake:

*To make sour milk, add 1 teaspoon lemon juice to 1/2 cup whole or skim milk. Let stand 5 minutes before using.

Cream margarine, oil and sugar; add eggs, vanilla and sour milk, add 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.

Recipe categories: Desserts, Chocolate, Cakes.

Rating:

3.8

Average rating: 3.8, total votes: 5

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