Chocolate zucchini cake #2
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar |
| ½ | cup | White sugar |
| ½ | cup | Butter |
| ½ | cup | Oil |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| ½ | cup | Buttermilk |
| 2½ | cup | Flour |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Baking soda |
| 4 | tablespoons | Cocoa |
| 3 | Zucchini; approximately 6 inches long (up to) | |
| 1 | cup | Chocolate chips |
Directions
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: mcnichom@... (Michelle A McNichol) Source: "Too Many Tomatoes, Squash, Beans and Other Good Things: A Cookbook for When your Garden Explodes" , By Lois M. Landau and Laura G. Myers, Published by Harper Perennial, A division of Harper-Collins Publishers.
1991 New York, NY. Cream sugars, butter and oil together in a large bowl.
Add eggs, vanilla and buttermilk and stir well to mix. Measure flour, allspice, cinnamon, salt, soda and cocoa into sifter, then sift into bowl.
Grate the zucchini into the bowl. Stir until blended. Pour into greased, floured 9x13" pan. Sprinkle on top ½-1 cup chocolate chips. Bake at 325 F for 45 minutes.
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