Chocolate Zucchini Cake I Be The First To Review By Anonymous recipe Comments | 0 Favorites | 3 Print 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 butter1/2 cup vegetable oil1 3/4 cups white sugar2 eggs1/2 cup sour milk1 teaspoon vanilla extract2 cups sifted all-purpose flour1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon salt4 tablespoons unsweetened cocoa powder2 1/2 cups grated zucchini1/4 cup ground walnuts1/4 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.