Do you have an abundance of zucchini this year from your garden, or given to you from a friends garden. I am very happy to receive them, there is so much you can do with them, sweet and savory. Our family enjoys this cake very much, it is moist and chocolatey with a hint of spice.
Goes great warm with a little ice cream or just as is.
- 1/2 cup of hard margarine, softened
- 1/2 cup of vegetable oil
- 1 1/2 cups of sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup of sour milk (1 teaspoon of lemon juice of vinegar at the bottom of the measuring cup and fill with milk, let stand a few minutes)
- 2 1/2 cups flour
- 4 tablespoon cocoa
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 cups coarsely shredded zucchini
- chocolate chips for sprinkling on top of the cake before baking
- combine margarine, oil with the sugar and vanilla, beat well.
- Add eggs one at a time beating well with each addition.
- Sift all the dry ingredients together, adding into the wet mixture alternately with the milk.
- Stir in the zucchini.
- Pour into a 9x13 baking dish.
- Sprinkle the top with desired amount of chocolate chips.
- Bake at 325 for 40-45 minutes of cake test is done.
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