CHOCOLATE ZUCCHINI CAKE |
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A super moist cake from The Zucchini Cookbook by Paula Simmons. Serves 12 |
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| 1/2 cup | Margarine, softened | 125 mL | |
| 1/2 cup | Vegetable oil | 125 mL | |
| 1-3/4 cup | Sugar | 425 mL | |
| 2 | Eggs | 2 | |
| 1 tsp | Vanilla | 5 mL | |
| 1/2 cup | Sour Milk | 125 mL | |
| 2-1/2 cups | Flour | 625 mL | |
| 4 tbsp | Unsweetened cocoa powder | 60 mL | |
| 1/2 tsp | Baking powder | 2 mL | |
| 1 tsp | Baking Soda | 5 mL | |
| 1/2 tsp ea. | Cinnamon & Cloves | 2 mL ea. | |
| 2 cups | Largely Shredded Zucchini | 500 mL | |
| 1/4 cup | Chocolate chips | 50 mL | |
Preheat oven to 325°F [160°C] Generously butter 9x13 inch [23x33 cm] baking dish. Cream together margarine, vegetable oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer. Mix together all dry ingredients and add to creamed mixture; beat well with mixer. Stir in zucchini. Pour batter into greased pan. Sprinkle chocolate chips on top of cake. Bake for 40 - 50 minutes. Note: To make sour milk, add 1 tsp [5 ml] lemon juice to 1/2 cup [125 ml] milk. Let stand 5 min. before using. |
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