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Zucchini Chocolate Cake Recipe

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

Margie McCarthy
Added: Monday, May 5, 2008


1/2 c. soft margarine (or butter)
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (or buttermilk)
2 1/2 c. flour
(you can also use milk
4 T. cocoa (or a generous 1/4 c.)
with 1 1/2 tsp. vinegar)
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg (if desired)
1/2 tsp. salt
2 c. grated or chopped zucchini

Cream margarine (or butter), oil and sugar together. Add eggs, vanilla and sour milk and blend thoroughly. Sift together flour, cocoa, soda, cinnamon (nutmeg) and salt. Blend with creamed mixture (or sour milk and flour mixture can be added alternately). Stir in zucchini. Put in a greased and floured 9" x 13" pan. Bake in a preheated oven at 325 F for 50 to 60 minutes (or 350 F for 40 to 45 minutes).

4 oz. Philadelphia cream cheese
Milk (as needed)
1 T. butter
2 or 3 c. powdered sugar
1/2 tsp. vanilla

Mix and beat until creamy.

If you're not using a frosting, put 1/4 to 1/3 c. semi-sweet chocolate chips and 1/2 c. nuts on top of cake before baking. (I like using nuts and chips inside the cake before baking with the frosting on top).




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