Chocolate Zucchini Cake

Chocolate Zucchini Cake

This cake is super moist and chocolaty and you can pretend its healthy with all the zucchini in it.  This is another recipe from my mom, a cook who used what she had and always made it great.


1/2 cup margarine or butter

1/2 cup vegetable oil

1 3/4 cup sugar

2 whole eggs

1 tsp. vanilla

1/2 cup sour milk (you can sour your own milk by adding 1/2 tsp. of vinegar to 1/2 of milk)

2 1/4 cup unsifted flour

4 Tbsp. cocoa

1/2 tsp. Baking powder

1 tsp. Baking soda

1/2 tsp. cinnamon

1/2 tsp. cloves (powdered, not whole)

2 cups of finely diced zucchini (or shredded)

1/4 cup chocolate chips

Cream the margarine, oil and sugar together.  Add the eggs, vanilla and the sour milk and beat it all with a mixer.  Next, mix together all of the dry ingredients and add it to the creamed mixture and beat well with a mixer.  Stir in the zucchini.  Spoon the batter into a greased and floured 9x12x2 inch pan.  Sprinkle the top with chocolate chips (You don’t have to do this, but it really does taste good and looks good too).  Bake the cake at 325F degrees for forty to forty-five minutes, or until a toothpick or cake tester comes out clean and dry.  You do not need to frost this cake as it is moist and very tender, but you can if you wish once it has cooled.  It tastes good with chocolate or fudge frosting, but it is also good with cream cheese frosting.  Usually, I don’t frost it.  I just sprinkle the chocolate chips on the top.

Written by AnnieHintsala
Freelance writer, artist, teacher, mommy, harpy

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