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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Zucchini Cake Recipe

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This recipe for Chocolate Zucchini Cake is from The Krankoski-Wright Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. butter or margarine
½ c. oil (or applesauce)
1¾ c. sugar
1 tsp vanilla
2 eggs
½ c. sour milk*
2½ c. flour
¼ c. cocoa, heaping
½ t. cloves
½ t. cinnamon
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 c. grated zucchini

Topping:
⅓ c. sugar **
¼ c. chopped nuts
½ c. chocolate (or white) chips

* Remove 1 tbsp milk, substitute vinegar or lemon juice; let stand a few minutes.

** Large-crystalled “Sugar in the Raw” looks sparkly and pretty, but plain white sugar is fine.
Directions:
Directions:
With electric mixer, combine butter, oil, sugar, vanilla, eggs; beat until fluffy. Add sour milk. Stir in flour, baking soda, baking powder, salt, cocoa, and spices. Add zucchini and mix thoroughly. Pour into greased/floured 9x13 pan. Sprinkle on topping. Bake at 325ºF for 40 minutes until toothpick comes out clean…avoid testing through a chocolate chip!.

 

 

 

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