Diane’s Chocolate Zucchini Cake

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.