Chocolate Zucchini Cake I

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.

Chocolate Zucchini Cake I

Ingredients

  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1/2 cup sour milk
  • 1 teaspoon vanilla extract
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 tablespoons unsweetened cocoa powder
  • 2 1/2 cups grated zucchini
  • 1/4 cup ground walnuts
  • 1/4 cup semisweet chocolate chips

Instructions

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.

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