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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A delicious, moist chocolate cake. I got this recipe at the public library when I was 8 years old. A library patron with a zucchini surplus had left a pile of zucchini with a selection of zucchini recipes, free for the taking. I helped myself to a zucchini and copied out this recipe. It quickly became a family favourite. Ingredients:
3/4 cup margarine |
2 cups sugar (or less) |
3 eggs |
2 teaspoons vanilla |
3/4 teaspoon orange zest |
2 cups coarsely grated zucchini |
2 1/2 cups flour |
1/2 cup cocoa |
2 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 cup milk |
Directions:
1. Cream margarine and sugar in a large bowl; add eggs and vanilla.
2. Stir in orange zest and zucchini.
3. Combine dry ingredients in a separate bowl.
4. Add to margarine mixture alternately with milk.
5. Bake at 350 for 40 minutes in a greased 9 x 13 or bundt pan.
6. If desired, after cooling and turning out 15 minutes, top with glaze made from 2 cups icing sugar, 1 tsp vanilla, and 2 1/2 to 3 Tbsp milk.
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