CHOCOLATE ZUCCHINI CAKE Contributed by Hazel Swailes
Mix in a large bowl in order:
½ Cup butter or margarine, softened
½ Cup vegetable oil
1 ¾ Cups sugar
Add:
2 eggs, slightly beaten with a fork
1 teaspoon vanilla
Combine:
2 ½ Cups flour
½ Cup powdered baking cocoa (I use Dutch cocoa)
(or 2 oz. unsweet. chocolate melted slowly in the microwave)
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
Add the dry ingredients to the creamed mixture alternately with:
1/2 Cup buttermilk (or 2 tsp. vinegar or lemon juice in a ½ cup
measuring cup and fill with milk to make ½ cup)
Stir in:
2 Cups shredded zucchini, peeled or unpeeled; makes no difference.
If using frozen zucchini, use zucchini and juice, too.
Pour into a greased 9”x13” pan or jelly-roll size pan.
Bake at 350 degrees for 20-30 minutes for the jelly-roll pan and 35-45 minutes
for the larger pan. Check with a toothpick or see if the top of center springs
back lightly when touched.
When cool, frost with chocolate or cream cheese frosting.
Serve with ice cream or whipped cream/topping