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Ingredients
| salted butter: 1/2 cup |
| vegetable oil: 1/2 cup |
| granulated sugar: 1 3/4 cups |
| eggs: 2 |
| 2% milk: 1/2 cup (soured) |
| vanilla extract: 1 tsp |
| all-purpose flour (sifted): 2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground cloves: 1/2 tsp |
| salt: 1/2 tsp |
| unsweetened cocoa powder (sifted): 4 Tbl |
| zucchini squash (grated): 2 1/2 cups |
| walnuts (ground): 1/4 cup |
| semisweet chocolate chips (chips): 1/4 cup |
Chocolate Zucchini Cake I
Credit: AllRecipes
User rating:
"This cake can be frozen for up to 6 months. To make sour milk, mix 1/2 cup milk with 2 teaspoons lemon juice and let stand 10 minutes."
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Cream together butter or margarine, vegetable oil and sugar.
- Add eggs, sour milk, and vanilla. Blend well.
- In a separate bowl, sift dry ingredients together.
- Blend dry ingredients into the butter mixture.
- Add grated zucchini, and mix well.
- Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.
- Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.