Chocolate Zucchini Cake
|Margarine||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sour milk||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs) (Unsifted)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Zucchini||2 Cup (32 tbs), diced (Not Shredded)|
|Chocolate chips||1⁄4 Cup (4 tbs)|
Cream margarine, oil, and sugar.
Add eggs, vanilla, and sour milk; beat with mixer.
Mix together all the dry ingredients and add to creamed mixture; beat well with mixer.
Stir in diced zucchini.
Spoon batter into greased and floured 9 x 12 x 2 inch pan; sprinkle top with chocolate chips.
Bake at 325Â° for 40 to 45 minutes or until toothpick or cake tester comes out clean and dry.
This really needs no frosting; it is moist and very tender.
Tip: to finely dice large zucchini, slice it crosswise in 1/4 inch slices.
Take each slice, chop it in half, and remove and discard center half moon of pulp and seeds.
The remaining half circle of firm flesh, 1/4 inch thick, can be easily diced into 1/4 inch cubes.
If skin is tender it will not need to be peeled.