Zucchini Chocolate Cake

Submitted by Chef on the coast

"This is from TOH. I like the fact that it's a great way to use all the zucchini from my garden. DH and kids don't let it last long around our house. This is one of those recipes where I usually dump all ingredients in large bowl and mix instead of following the directions below. It's just the way I am."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 12-15 slices
• Serves: 12-15

ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup vegetable oil
• 1 3⁄4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1⁄2 cups flour
• 1⁄4 cup baking cocoa
• 1 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 - 1⁄2 teaspoon ground cloves
• 1⁄2 cup sour milk
• 2 cups shredded peeled zucchini
• 1⁄2 cup semi-sweet chocolate chips

directions

1. In a mixing bowl, cream butter, oil and sugar.
2. Beat in eggs and vanilla.
3. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well.
4. Stir in zucchini.
5. Pour into a greased 13 x 9 inch baking pan.
6. Sprinkle with chocolate chips.
7. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.

Reviews

[Chef TraceyMae]

I made this with zucchini from my garden. I enjoyed making the cake from scratch-interesting ingredients. It was a little drier than I thought it would be - so I'm thinking it was either my zucchini or because I cooked it in a convection oven. But DS eats a slice every day - even though he knows there's zucchini in it. Made for the June 2009 Aussie/NZ recipe swap.