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Chocolate Zucchini Cake

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  Margarine 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Whole eggs 2
  Vanilla 1 Teaspoon
  Sour milk 1⁄2 Cup (8 tbs)
  Flour 2 1⁄2 Cup (40 tbs) (Unsifted)
  Cocoa 4 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Cloves 1⁄2 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 325° 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.

Recipe Summary

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4151 Calories from Fat 2071

% Daily Value*

Total Fat 234 g360.6%

Saturated Fat 45.5 g227.6%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2015.6 mg84%

Total Carbohydrates 479 g159.5%

Dietary Fiber 32.6 g130.2%

Sugars 187.8 g

Protein 71 g142.4%

Vitamin A 97.4% Vitamin C 72.3%

Calcium 77.7% Iron 144.8%

*Based on a 2000 Calorie diet

Chocolate Zucchini Cake Recipe