Catlyn's Chocolate Zucchini Cake

by Marni Tuttle

SERVINGS

24 servings scale / convert

INGREDIENTS

1/2 cup butter
2 eggs
1/2 cup oil
1 tsp. vanilla
1-3/4 cup sugar
4 tbsp. cocoa
2-1/2 cups flour
1 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 cup sour milk*
1 cup chocolate chips
2 cups zucchini, unpeeled and grated

INSTRUCTIONS

Preheat oven to 325°F. Grease a 9x13-inch pan. In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with themilk. Add zucchini and chocolate chips. Bake 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake.

CHEF COMMENTS

About the best non-standard use for zucchini is this cake which Catlyn's, a wonderful gourmet-to-go deli, makes.

TAGS

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1 Recipe Reviews

kimfunnell reviewed Catlyn's Chocolate Zucchini Cake
I loved the recipe and have made it several times. One problem was you did not list the amount of baking powder. I used 1 tsp. hoping that would be correct. It came out fine. August 10, 2005