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    Chocolate Zucchini Cake


    Source of Recipe


    First Congregational UCC cookbook, 1981


    Recipe Introduction


    9 by 13 pan, greased and floured
    325 degrees
    40 - 45 minutes


    List of Ingredients


    • 1/2 cup soft margarine
    • 1/2 cup vegetable oil
    • 1 3/4 cup sugar
    • 2 eggs
    • 1/2 cup sour milk (add 2 tsp. lemon juice to measuring cup)
    • 1 tsp. vanilla
    • 2 1/2 cup flour
    • 4 T. cocoa
    • 1/2 tsp. baking powder
    • 1 tsp. baking soda
    • 1/2 tsp. cinnamon
    • 1/2 tsp. cloves
    • 2 cup finely diced or grated zucchini
    • 1/2 cup nuts (I never use)
    • 1/4 cup or more chocolate chips (duh... more of course!)


    Instructions


    1. Cream margarine, oil and sugar
    2. Add eggs, vanilla and sour milk.
    3. Beat well with mixer.
    4. Mix all dry ingredients and add to egg mixture.
    5. Beat Well. Stir in zucchini. Add nuts if desired.
    6. Spoon batter into pan. Sprinkle generously with
      chocolate chis.

    7. Really moist and delicious cake!


    Final Comments


    Can be iced with your favorite white custard icing,
    swirled with melted chocolate hershey bar. Or just eat it!
 

 

 

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