Chocolate Zucchini Cake I

Chocolate Zucchini Cake I

105
L. Dart 0

"This cake can be frozen for up to 6 months. To make sour milk, mix 1/2 cup milk with 2 teaspoons lemon juice and let stand 10 minutes."

Ingredients {{adjustedServings}} servings 260 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  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 pan. Sprinkle walnuts and chocolate chips on top.
  7. Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.
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Reviews 105

  1. 127 Ratings

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CABERNET99
8/20/2005

I substituted SOUR CREAM for the SOUR MILK (same amount) ... came out fantastic.

ABIGAILG816
1/1/2005

Great recipe!! Skipped out on the nuts, used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!!

LISA4SURE
9/5/2005

great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right.