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  • Writer's pictureShelley Barnett

Zucchini Chocolate Cake

Growing up my grandmother made the most delicious zucchini chocolate cake. We often had it for dessert with Sunday Night Supper. The zucchini made the cake so moist that my grandmother didn't frost it. Instead she would scatter chocolate chips on top.

As a child I didn't like many vegetables so I had a hard time reconciling that this delicious cake actually had zucchini in it. But that means we can eat it guilt-free, right?


1/2 cup soft margarine 1/2 cup vegetable oil

1 3/4 cup sugar 2 eggs

1 tsp. vanilla 1/2 cup sour milk (add 1 tsp. lemon juice to sour)

2 1/2 cup unsifted flour 1/2 tsp. baking powder

4 Tbsp. cocoa 1/2 tsp. cinnamon

1 tsp. baking soda 1/3 cup chocolate chips

1/2 tsp. ground cloves 2 cups finely diced and peeled zucchini

Dice the zucchini first, so you don't have to stop in the middle of assembling the cake. Use large zucchini, with good firm flesh. Cut it in half or thirds, then slice lengthwise into quarters and remove the center part of seeds and pulp. Peel, then dice into one-quarter inch cubes.

Cream margarine, oil, and sugar. Add eggs, vanilla and sour milk and beat with mixer until well-blended. Mix together all the dry ingredients and add to creamed mixture. Beat well with mixer. Stir in diced zucchini.

Spoon batter into greased and floured 9 x 12 x 2 pan and sprinkle top with chocolate chips. Bake at 325 degrees for 40-45 minutes or until toothpick comes out clean and dry. No frosting is required, as cake is rich and moist enough without it.



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