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Chocolate Zucchini Cake
By mharasym on Sun, 12-02-01, 03:27
Egg/Peanut/Tree Nut Free!
Check your ingredients to be sure!
Chocolate Zucchini Cake
Cream together:
1/4 Cup Margarine
1/2 Cup Canola or vegetable oil
1 3/4 Cup White Sugar
Add:
1 teaspoon vanilla
1/2 cup sour milk (buttermilk or make your own with 1 teaspoon lemon and 1/2 cup milk)
2 eggs (to make it egg free, add 2 tablespoons more oil, 4 tablespoons water, and 1 1/2 teaspoons baking powder)
Sift or blend together in a separate bowl:
2 1/2 cups all purpose flour
4 tablespoons cocoa
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon baking powder (in addition to the baking powder above for the egg free kind)
Stir dry ingredients into creamed mixture.
Add 2 cups finely grated, unpeeled zucchini.
Spread in 9x13 pan. Sprinkle with 1 cup chocolate chips (or omit if you prefer icing). Bake at 375 for 40 minutes.
I freeze all my zucchini in 2 cup bags in the summer and then just thaw one to add to the cake. If I use frozen, I drain it really well overnight.
Enjoy
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Just raising for those of you who have those overgrown Zucchini looking for a home. I bought 4 huge ones at the market and ended up with 16 bags of shredded zucchini to make cake with. It's my son's favorite - even better than Wacky cake!
One edit though - I have found that either the Celimix or En-ergy Egg Replacers are better than the egg sub listed in this recipe. Mix 1 1/2 tsp of powder with 2 tblp of warm water and blend until smooth. Add in with vanilla & Sour Milk. You can also use plain yogurt instead of the sour milk.
Enjoy.