My friend Nina decided to share this little gem of a recipe! I have had it before and it was very moist and delicious!
Nina says: This cake will be more moist if you bake it a couple of days before you serve it. Freezes beautifully. Don’t tell anyone there is zucchini in it. They will ask “Why is this cake so moist”?
Ingredients
Chocolate Zucchini Cake
- MARGARINE OR BUTTER 1/2 cup, soft
- VEGETABLE OIL 1/2 cup
- SUGAR 1 – 1/2 cups
- EGGS 2 whole
- VANILLA 1- 1/2 teaspoons
- SOUR MILK 1/2/cup * How to make sour milk: Add 1 teaspoon lemon juice to 1/2 cup of any kind of milk. LET STAND 5 MIN or longer before using.
- FLOUR 2-12 cups , unsifted
- COCOA 4 Tablespoons
- BAKING POWDER 1/2 teaspoon
- BAKING SODA 1 teaspoon
- CINNAMON 3/4 teaspoon
- CLOVES 1/2 teaspoon
- ZUCCHINI 2 cups finely diced ( about 1/4 inch size pieces ) NOT SHREDDED
- CHOCOLATE CHIPS 1/2 cup or a little more
A Tip: The larger firm zucchini work perfectly well in this recipe, so now you have something to use that zucchini monstrosity your neighbor gave to you! Also, make sure the zucchini is diced, not shredded. Shredded zucchini makes the cake too moist.
Preheat oven to 325 degrees.
Cream MARGARINE, OIL and SUGAR. Add EGGS, VANILLA & SOUR MILK. Beat with mixer. Mix together all dry ingredients then add to creamed mixture. Stir in diced ZUCCHINI.
Spoon batter into greased & floured 9 X 12 X 2 inch pan. Sprinkle with CHOCOLATE CHIPS . Bake at 325 degrees for 40 to 45 min.
This really needs no frosting, it is moist and very tender.
