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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from TOH. I like the fact that it's a great way to use all the zucchini from my garden. DH and kids don't let it last long around our house. This is one of those recipes where I usually dump all ingredients in large bowl and mix instead of following the directions below. It's just the way I am. Ingredients:
1/2 cup butter, softened |
1/2 cup vegetable oil |
1 3/4 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 1/2 cups flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4-1/2 teaspoon ground cloves |
1/2 cup sour milk |
2 cups shredded peeled zucchini |
1/2 cup semi-sweet chocolate chips |
Directions:
1. In a mixing bowl, cream butter, oil and sugar.
2. Beat in eggs and vanilla.
3. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well.
4. Stir in zucchini.
5. Pour into a greased 13 x 9 inch baking pan.
6. Sprinkle with chocolate chips.
7. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.
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