"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 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2078 -- Mary Miller
Added: Friday, March 10, 2006


c. - margarine
c. - oil
1 c. - sugar
2 - eggs
c. - sour milk* OR buttermilk
2 c. - zucchini, grated & drained
1 T. - vanilla
2 c. - flour
4 T. - cocoa
tsp. - baking powder
1 tsp. - soda
1 tsp. - salt
c. - chocolate chips
c. - chopped nuts

Cream margarine and oil. Blend in sugar; add eggs; vanilla and milk. Stir in zucchini. Add dry ingredients. Pour into 9 x 13 pan. Sprinkle with chocolate and nuts. Bake at 325 for 40 to 50 minutes.

Personal Notes:
Personal Notes:
*To make sour milk, add 1 tsp. vinegar and let sit.




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