New england chocolate zucchini cake
2 cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Margarine |
| 1¾ | cup | Sugar |
| ⅓ | cup | Vegetable oil |
| 1 | teaspoon | Vanilla |
| ½ | cup | Sour milk ** see note |
| ½ | teaspoon | Baking powder |
| ¼ | cup | Chocolate chips |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Cinnamon |
| 2 | Whole eggs | |
| 2½ | cup | Flour |
| 4 | tablespoons | Cocoa |
| ½ | teaspoon | Ground cloves |
| 2 | cups | Finely diced cooked zucchini |
Directions
FROM: LINDA FIELDS
**To make the sour milk, substitute ½ cup milk, ¼ 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.
Source: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120