Moist, tasty and easy to make. Use up shredded zucchini you have frozen for another day or right from the garden.
Chocolate Zucchini Cake
½ cup of margarine
½ cup vegetable oil
1 ¾ cups white sugar
1 teaspoon vanilla
½ cup sour milk
2 ½ cups of flour
4 tablespoons cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon cloves
2 cups shredded zucchini
½ cup chocolate chips
In a large bowl, cream margarine. Add oil and stir together until combined. Add sugar, eggs, vanilla and sour milk. Beat well. Mix all of the dry ingredients together and add to butter/sugar mixture. Stir in zucchini. Bake in a well-greased and floured 9” x 12” baking pan.
The chocolate chips can be added and mixed in with the dough or sprinkled on top just before going into the oven.
Make your own Sour Milk
½ cup of milk
½ tablespoon of lemon juice OR vinegar
Stir and let sit for a few minutes to let the milk curdle
Frozen shredded zucchini can be used. Thaw completely. Drain off any liquid and pat dry.
Liquid from thawed zucchini can be used in soups, stews and stock.
Bake in two 8” square pans – freeze one for later use.