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Chocolate Zucchini Cake
Aug. 10th, 2009 11:27 pm1/2 cup margarine
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cups flour
4 tbsp cocoa
1 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups zucchini, peeled and chopped (I grate it with the skin instead)
Toppings:
1/4 cup chocolate chips
1/4 cup brown sugar (this is all I use)
1/4 cup chopped nuts
Cream shortening and sugar. Add eggs and vanilla. Beat. Sift dry ingredients together. Add alternately with sour milk. Mix in zucchini. Turn into greased 9x13 inch pan. Bake at 325F for 40-45 minutes or until done. Spread with topping while cake is still warm. Yield: 16 servings.
This recipe is from a Knights of Columbus cookbook called, I think, Our Daily Bread - I just have a photocopy if this one page. The people who contributed this recipe were Dorothy and Leo de Champlain, Emily and Alex Nimco from Edmonton (Members of St. Joseph Assembly).
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cups flour
4 tbsp cocoa
1 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups zucchini, peeled and chopped (I grate it with the skin instead)
Toppings:
1/4 cup chocolate chips
1/4 cup brown sugar (this is all I use)
1/4 cup chopped nuts
Cream shortening and sugar. Add eggs and vanilla. Beat. Sift dry ingredients together. Add alternately with sour milk. Mix in zucchini. Turn into greased 9x13 inch pan. Bake at 325F for 40-45 minutes or until done. Spread with topping while cake is still warm. Yield: 16 servings.
This recipe is from a Knights of Columbus cookbook called, I think, Our Daily Bread - I just have a photocopy if this one page. The people who contributed this recipe were Dorothy and Leo de Champlain, Emily and Alex Nimco from Edmonton (Members of St. Joseph Assembly).