"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Boldt Carol
Added: Thursday, September 10, 2009


1/2 c margarine
1 1/2 c sugar
1/2 c oil
1 tsp vanilla
2 eggs
1/2 tsp salt
1/2 c sour milk
1/2 tsp baking powder
2 tbsp cocoa
2 1/2 c flour
2 c peeled & shredded zucchini

Blend together the margarine, sugar, oil, vanilla, and eggs. Mix together the dry ingredients and add to the margarine mixture. Lastly mix in the zucchini. Pour in a 9 x 13 baking pan. Before baking, Sprinkle with the following mixture: 1/2 c nuts (I use pecans), 1/2 c. chocolate chips, 1/2 c brown sugar. Bake at 325 for 40 to 45 minutes.




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