Chocolate Zucchini Cake I |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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