"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

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Zucchini Cake Recipe

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This recipe for Zucchini Cake, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Rheba Carter
Added: Tuesday, March 1, 2005
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. soft margarine
1 t. soda
1/2 C. oil
1/2 t. cinnamon
1 3/4 C. sugar
1/2 t. clove
2 eggs
1/2 t. salt
1 t. vanilla
2 C. zucchini-shredded
1/2 C. sour milk
1/2 t. baking powder
2 1/2 flour
1/4 C. cocoa
1/4 C. chocolate chips
Directions:
Directions:
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer. To make sour
milk, add 1 tsp. lemon juice to 1/2 C. milk. Let stand 5 minutes before using. Mix together all the dry ingredients and add to creamed mixture; beat well with mixer. Stir in zucchini.

Spoon batter into greased and floured 9 X 13 pan.
Sprinkle top with chocolate chips. Bake at 325 degrees for 40-45 minutes until toothpick comes out clean and dry.

 

 

 

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