Zucchini Chocolate Cake
From Laurie Kraemer – Grand Forks, North Dakota – 1988
Ingredients
- 2 whole eggs, beaten
- 1 ¾ cups sugar
- ½ cup vegetable oil
- ½ cup butter, softened
- 1 teaspoon vanilla
- 2 cups grated zucchini
- ½ cup sour milk, buttermilk, or plain yogurt
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 Tablespoons cocoa powder
- ½ – ¾ cup semi-sweet chocolate chips
- ½ cup pecans optional
Instructions
- Beat first five ingredients together thoroughly.
- Mix grated zucchini into batter.
- Sift together flour, soda, salt, and cocoa.
- Alternating between dry ingredients and milk, gradually mix all ingredients into batter except chocolate chips and nuts.
- Pour batter into greased and floured 9×13" baking pan.
- Sprinkle top of batter evenly with chocolate chips and nuts.
- Bake at 325ºF for 55 minutes. Cake is done when toothpick test is clean and cake pulls away from the sides of the pan.
Notes
Serves 24.
Serve warm with sweet cream or a dollop of whipped cream. If you don’t tell, most people won’t realize the cake has zucchini in it.
For Cupcakes: Bake at 375ºF for 20-25 minutes or until top springs back lightly when touched. Cool for 10 minutes before removing from pans to wire racks to cool completely. Makes 2 dozen cupcakes.