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Zucchini Cake Recipe

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This recipe for Zucchini Cake is from Wambolt Family 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:  
1/2 c. margarine
1/2 c. vegetable oil
1 3/4 c. sugar
2 eggs
1 tsp vanilla
2 c. fine grated zucchini
1/2 c. buttermilk
2 1/2 c. flour
1/4 c. cocoa
1 tsp soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/3 c. chopped pecans

Topping;
3/4 c. mini chocolate chips
3/4 c. chopped pecans
Directions:
Directions:
Grease and flour a 9 x 13 cake pan. Set aside.
Cream together, butter, oil and sugar. Add eggs and buttermilk. Beat until smooth. Stir in zucchini.
In a separate bowl, combine dry ingredients: flour, cocoa, soda, baking powder, salt, cinnamon and cloves.
Add wet and dry ingredients together. Mix well. Fold in pecans.
Pour into the prepared pan. Mix pecans and mini chocolate chips together and sprinkle on top of cake evenly. Bake at 325 for 40-45 minutes.
Personal Notes:
Personal Notes:
These are the tweaks I have made to the preparation of the recipe. I peel the zucchini and chop it into small pieces. Then I put it in to the blender to fine chop it. Then I add one of the eggs and give it a final go around to have very fine chopped zucchini. Because I do it this way, some of the zucchini liquefies. Therefore, I use powdered buttermilk and do not add any liquid to reconstitute it. I mix the powered buttermilk in with the dry ingredients. I don't add the pecans to the cake batter, but put the extra pecans on top of the cake to cover the top better.

 

 

 

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