A Conversation for Cake Recipes

Chocolate Zucchini Cake

Post 1

Raindawn - Keeper of Bookshelves that Defy the Laws of Physics

If zucchini has ever been a part of your annual vegetable garden, then you're familiar with the inevitable summertime dilemma of how to get rid of it. Every year the plants start small and seem harmless enough, but before you know it, they produce more food than you know what to do with, leaving you with two options: Leaving the zucchini anonymously on unsuspecting neighbors' doorsteps in the dark of night, or worse yet, trying to pawn it off in person and earning yourself an unfortunate nickname like "Run-Run-It's-Her."

This year, however, I will save you from reverting to these desperate options by offering you a third choice: Trying this recipe. You'll never find a more delicious way to cook your zucchini; trust me! In fact, some people I've had try this cake thought it was so good, they didn't even believe me when I told them there was zucchini in it!

1/2 cup margarine
1/2 cup oil
1 3/4 cup sugar
2 eggs 1/2 cup sour milk (1/2 cup milk with tbsp vinegar)
1 tsp vanilla
2 1/2 cups unsifted flour
4 tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups finely diced zucchini

Cream margarine, oil, and sugar. Add eggs, vanilla, and sour milk. Mix all dry ingredients together. Add to creamed mixture. Beat well. Stir in diced zucchini. Spoon into greased and floured 9 X 13 inch pan.

3/4 cup chocolate chips
1/2 cup crushed walnuts

Sprinkle topping on batter in pan. Bake at 350 degrees F for 40 to 45 minutes or until toothpick inserted in the middle comes out clean.

Enjoy! smiley - biggrin

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