Chocolate Zucchini Cake
This cake can be frozen for up to 6 months.
Source and licence
"Chocolate Zucchini Cake" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chocolate_Zucchini_Cake, revision 4516898), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chocolate_Zucchini_Cake&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516898
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 115 g butter or margarine
- 120 ml vegetable oil
- 350 g white sugar
- 2 eggs
- 120 ml sour milk or buttermilk
- 5 ml vanilla extract
- 250 g sifted all-purpose flour
- 5 g baking soda
- 1 g ground cinnamon
- 1 g ground cloves
- 3 g salt
- 20 g unsweetened cocoa powder
- 280 g grated zucchini
- 20 g ground walnuts
- 40 g semisweet chocolate chips
Method
- Cream together butter, vegetable oil and sugar.
- Add eggs, sour milk, and vanilla. Blend well.
- In a separate bowl, sift dry ingredients together.
- Blend dry ingredients into the butter mixture.
- Add grated zucchini, and mix well.
- Spread in a greased floured 9 x 13-inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.
- Bake in a preheated 325°F (165°C) oven for 45 minutes.