Chocolate Zucchini Cake-1/2 c. soft butter *** 1/2 c. oil *** 1-3/4c. sugar *** 2 eggs *** 1 tsp vanilla *** 1/2c. sour milk *** 4 TBSP cocoa *** 2-1/2 c. flour *** 1/2 tsp baking powder *** 1 tsp. baking soda *** 1/2 tsp ground cloves *** 1/2 tsp. cinnamon *** 2 c. finely diced zucchini(not shredded) *** 1/2 c. chocolate chips
Cream butter, oil & sugar. Add eggs, vanilla, & milk and beat well. Mix all dry ingredients except zucchini and choc. chips in separate bowl, add to moist mixture and beat till well blended. Stir in zucchini, spread batter into greased & floured 13" x 9" cake pan, and sprinkle chips on top. Bake in 325 degree oven for 40-45 minutes-DO NOT OVERBAKE! Cake will be very moist and does not need frosting...can sprinkle with powdered sugar as I did.
We got a huge zucchini from Adam's folks yesterday and grilled part of it, used some in the cake.
Zucchini is as important to Mennonite cake baking as cream of mushroom is to their meat recipes!
Hint: add a small amount of vinegar to the milk and leave set on the counter for 15 minutes or so...you will get nice sour milk!
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