Home Made Recipes

Chocolate Zucchini Cake I

Chocolate Zucchini Cake I

Ingredients

Original recipe makes 1 – 9 x 13 inch cake Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 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

Check All Add to Shopping List

Chocolate Zucchini Cake I

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.

Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe by L. Dart

“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.”

Categories:   Chocolate Cake

Tags:  , ,

Comments