A super moist cake from The Zucchini Cookbook by Paula Simmons.
Serves 12

1/2 cup Margarine, softened 125 mL
1/2 cup Vegetable oil 125 mL
1-3/4 cup Sugar 425 mL
2 Eggs 2
1 tsp Vanilla 5 mL
1/2 cup Sour Milk 125 mL
2-1/2 cups Flour 625 mL
4 tbsp Unsweetened cocoa powder 60 mL
1/2 tsp Baking powder 2 mL
1 tsp Baking Soda 5 mL
1/2 tsp ea. Cinnamon & Cloves 2 mL ea.
2 cups Largely Shredded Zucchini 500 mL
1/4 cup Chocolate chips 50 mL

Preheat oven to 325F [160C]

Generously butter 9x13 inch [23x33 cm] baking dish. Cream together margarine, vegetable oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer. Mix together all dry ingredients and add to creamed mixture; beat well with mixer. Stir in zucchini. Pour batter into greased pan. Sprinkle chocolate chips on top of cake.

Bake for 40 - 50 minutes.

Note: To make sour milk, add 1 tsp [5 ml] lemon juice to 1/2 cup [125 ml] milk. Let stand 5 min. before using.

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