Chocolate Zucchini Cake I

Chocolate Zucchini Cake I

104 Reviews 7 Pics
L. Dart
Recipe by  L. Dart

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake

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 (104)

Rate This Recipe
CABERNET99
76

CABERNET99

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

ABIGAILG816
70

ABIGAILG816

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
52

LISA4SURE

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.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 33.3 g
  • 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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