Thursday, January 5, 2012

Chocolate Zucchini Cake

Chocolate "Zucchini" Cake using Yellow
Crookneck squash instead of zucchini
½ cup shortening*
½ cup oil
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup sour milk**
2 ½ cups flour
4 Tbs. cocoa
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves

½ tsp. salt

¼ cup chocolate chips
¼ cup chopped nuts (optional)
2 cups grated zucchini


Cream shortening, oil, and sugar. Add eggs, vanilla, and sour milk. Mix well. Sift together dry ingredients and combine with wet mixture. Stir in chocolate chips, nuts, and zucchini. Spread in a greased 9x13 cake pan. Bake at 325° for 45 minutes. Very tasty. Enjoy!

You could add frosting to this if you'd like, but we never have and love it as is. Also, my kids don't realize that there is zucchini in this and once they're old enough to figure it out, they've never cared! Yummy!

*I use coconut oil instead of shortening now.

**If you don't have sour milk, you can sour some by putting a tablespoon of vinegar or lemon juice in a measuring cup and adding enough milk to make the ½ cup you need. Let it sit for five minutes or so to let it curdle.

This recipe is from my grandma, Catherine Fox.

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