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Chocolate Zucchini Cake

Chocolate Zucchini Cake
3 votes, 4.00 avg. rating (79% score)
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Yield: 2 loaves

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  • 1/2 cup margarine, softened
  • 1/2 cup oil
  • 1-1/3 cups sugar
  • 2 eggs
  • 1/2 cup "sour" milk*
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 1/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 cups diced zucchini
  • 12 ounces mini chocolate chips
  • Confectioners' sugar (optional), for garnish


*For sour milk, mix 1/2 cup milk with 1 teaspoon vinegar or lemon juice and let sit for a few minutes.

Cream together margarine, oil, and sugar. Add eggs, milk, and vanilla; beat until well blended. In a separate bowl, mix together dry ingredients, then add to creamed mixture. Beat well. Stir in zucchini. Spoon batter into two greased and floured medium loaf pans. Sprinkle chocolate chips over top. Bake at 325 degrees 40 to 50 minutes. Remove from pan and let cool. Sprinkle with confectioners' sugar.
Updated Thursday, March 6th, 2003

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2 Responses to Chocolate Zucchini Cake

  1. Anonymous August 3, 2004 at 7:39 pm #

    I have used this recipe for years! It freezes well for a winter treat, and it is a great way to get the kids to eat zucchini. They didn’t even know it was in the cake! Thanks for all your recipes. They sure make meal planning easier.

  2. Karen Bentley September 11, 2010 at 11:34 pm #

    So easy and so yummy! You don’t feel one bit guilty eating this delicious cake. I have made it many times and always receive a request for a copy of the recipe. This cake is the best chocolate cake ever!!!

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