Cookbook:Chocolate Zucchini Cake

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Cookbook | Ingredients | Recipes | Cake

This cake can be frozen for up to 6 months.

Ingredients[edit]

Procedure[edit]

  1. Cream together butter or margarine, vegetable oil and sugar.
  2. Add eggs, sour milk, and vanilla. Blend well.
  3. In a separate bowl, sift dry ingredients together.
  4. Blend dry ingredients into the butter mixture.
  5. Add grated zucchini, and mix well.
  6. Spread in a greased floured 9 x 13 inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.
  7. Bake in a preheated 325°F (165°C) oven for 45 minutes.

Notes, tips and variations[edit]

  • To make imitation sour milk, mix ½ cup milk with 2 teaspoons lemon juice and let stand 10 minutes.