Chocolate Zucchini Cake I recipe

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Ingredients

½ cup butter
½ cup vegetable oil
1 ¾ cups white sugar
2 eggs
½ cup sour milk
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
4 tablespoons unsweetened cocoa powder
2 ½ cups grated zucchini
¼ cup ground walnuts
¼ cup semisweet chocolate chips

Nutrition Info

260.4 calories
carbohydrate: 33.3 g
cholesterol: 34.5 mg
fat: 13.6 g
fiber: 1.2 g
protein: 3.1 g
saturatedFat: 4.8 g
servingSize: -
sodium: 188.3 mg
sugar: 21.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cream together butter or margarine, vegetable oil and sugar.

  2. Add eggs, sour milk, and vanilla. Blend well.

  3. In a separate bowl, sift dry ingredients together.

  4. Blend dry ingredients into the butter mixture.

  5. Add grated zucchini, and mix well.

  6. Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.

  7. Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.

Recipe Yield

1 - 9 x 13 inch cake

Recipe Note

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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