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This uniquely flavored chocolate zucchini cake will be a real crowd-pleaser. It is a great way to use garden fresh zucchini. The zucchini is virtually undetectable in this moist and flavorful cake. These cakes can be frozen in 2 eight inch square foil pans. They are convenient to pull out of the freezer when unexpected guests arrive, or when you want a ready to serve dessert.
1/2 cup soft margarine
1/2 cup vegetable oil
1-1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2-1/2 cups all-purpose flour
4 tablespoons baking cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
2 cups grated zucchini
1 twelve ounce package semi-sweet chocolate chips
walnuts (optional)
Cream together margarine, oil, and sugar. Add eggs, vanilla and sour cream. Mix together dry ingredients and add to creamed mixture; beat well. Stir in zucchini. Pour into greased 9 by 12 inch pan and sprinkle the top with chocolate chips and nuts if desired. Bake at 350 degrees for 40-45 minutes.
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