| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Choco1 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 2 | Eggs | |
| 1/2 | c | Oil |
| 1 | ts | Vanilla |
| 1 3/4 | c | Sugar |
| 4 | tb | Cocoa |
| 2 1/2 | c | Flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Cinnamon |
| 1/2 | c | Sour milk; (a tsp of vinegar |
| ; added to milk) | ||
| 1 | c | Chocolate chips |
| 2 | c | Zucchini; unpeeled, grated |
| ; (grate medium b |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease a 9x13 inch pan. In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake. From: Janice Norman About the best non-standard use for zucchini is this cake which Catlyn's, a wonderful gourmet-to-go deli makes. Recipe by: Marni Tuttle <tuttle@ug.cs.dal.ca> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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