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New England Chocolate Zucchini Cake


1/3 cup Margarine
1 3/4 cups Sugar
1/3 cup Vegetable oil
1 teaspoon Vanilla
1/2 cup Sour milk
1/2 teaspoon Baking powder
1/4 cup Chocolate chips
1 teaspoon Baking soda
1/2 teaspoon Cinnamon
2 Whole eggs
2 1/2 cup Flour
4 Tablespoon Cocoa
1/2 teaspoon Ground cloves
2 cups Finely diced cooked zucchini

Yield: 2 cakes

To make the sour milk, substitute 1/2 cup milk, 1/4 tsp. baking soda, 1 tsp. baking powder. Mix and let stand 5 minutes before using). Cream margarine, sugar and oil together. Add eggs, vanilla and sour milk to the mixture and beat until smooth. Mix dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Pour into 2 greased bread pans. Sprinkle with chocolate chips. Bake at 325F for 40-45 minutes. Cool. Needs no frosting, but is very good with cream cheese frosting.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.