Diane’s Chocolate Zucchini Cake

Written By Springford Farm
 

Ingredients

  • ¼ cup brick margarine (softened)

  • ½ cup vegetable cooking oil (not olive oil)

  • 1 ¾ cups white sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 2 ½ cup all-purpose flour

  • 4 tablespoons cocoa

  • ½ teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon cinnamon

  • ½ teaspoon ground cloves

  • 2 cups grated zucchini

  • ½ cup chocolate chips (divided)

  • ½ cup sour milk

Instructions

Combine all ingredients except ¼ cup chocolate chips.  Sprinkle them on top of the batter.  Pour into a greased 9” X 13” pan.  Bake at 325 F for 45 minutes.  Check for doneness with a wooden toothpick.  May take a little more time if the zucchini is moist.

Ross likes this cake because there is no icing.  Freezes well too.  During zucchini season I often make two at a time and cut up and freeze one.  Helps use up the zucchini as well.

Springford Farm
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