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Recipe for Chocolate Zucchini Cake | Almanac.com

Chocolate Zucchini Cake

Yield
Makes 2 cakes
Course
Credit
King's Hill Inn, South Paris, Maine

Chocolate Zucchini Cake

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This Chocolate Zucchini Cake is the best chocolate cake ever! It’s moist and chocolatey and (almost) guilt-free! The cake freezes well to pull out any time.

Plus, it is a great way to kids to eat their zucchini because they’ll never know it’s in there!

Ingredients
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
Instructions

*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.