This cake can be frozen for up to 6 months. To make sour milk, mix 1/2 cup milk with 2 teaspoons lemon juice and let stand 10 minutes.

Recipe Summary

Servings:
18
Yield:
1 - 9 x 13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together butter or margarine, vegetable oil and sugar.

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  • Add eggs, sour milk, and vanilla. Blend well.

  • In a separate bowl, sift dry ingredients together.

  • Blend dry ingredients into the butter mixture.

  • Add grated zucchini, and mix well.

  • Spread in a greased floured 9 x 13 inch pan. Sprinkle walnuts and chocolate chips on top.

  • Bake in a preheated 325 degrees F (165 degrees C) oven for 45 minutes.

Nutrition Facts

260 calories; protein 3.1g 6% DV; carbohydrates 33.3g 11% DV; fat 13.6g 21% DV; cholesterol 34.5mg 12% DV; sodium 188.3mg 8% DV. Full Nutrition
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Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2005
I substituted SOUR CREAM for the SOUR MILK (same amount)... came out fantastic. Read More
(82)

Most helpful critical review

Rating: 1 stars
08/17/2011
Personally I didn't find this to be enjoyable at all. It lacks flavor and is very dull. Read More
(3)
149 Ratings
  • 5 star values: 111
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
08/20/2005
I substituted SOUR CREAM for the SOUR MILK (same amount)... came out fantastic. Read More
(82)
Rating: 5 stars
01/01/2005
Great recipe!! Skipped out on the nuts used buttermilk instead of the sour milk. ALso baked in 2 9x5 loaf pans. Tip: Grease pan(s) with butter/ shortening and then dust with cinnimon and sugar. Gives the crust a nice sweet flavor!! Read More
(80)
Rating: 5 stars
09/05/2005
great recipe. I mixed the chocolate chips and nuts into the batter with the zucchini also i am not a big fan of cloves so i only used about 1/4 tsp and I baked it in a bunt pan at 350 for 45 min. this is a very moist cake and the flavor is excellent not to sweet just right. Read More
(55)
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Rating: 5 stars
11/07/2007
I cannot stop eating this. I have it straight from the freezer at least once a day. Did not have nuts so I used all chocolate chips. Used applesauce instead of oil and can't imagine it being more moist than it is. I did add a rum glaze - 1 TBSP rum 1 cup powdered sugar 1-2 TBSP milk to desired consistency. Read More
(29)
Rating: 5 stars
09/28/2004
Mmmm this is great! I could hardly wait for it to finish baking before I had a piece. Love the chocolate chips and walnuts on the top. The only change I made was to substitute apple sauce for half of the butter and use a little less sugar. Love it! Great flavor and very moist. Read More
(23)
Rating: 4 stars
09/02/2005
tastes great! used buttermilk instead of sour milk and nutmeg instead of cloves (i didnt have any cloves) i thought it was a fine cake to serve my friends and family. Read More
(17)
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Rating: 5 stars
09/09/2005
You think you'll see it taste it smell it feel it -- BUT YOU WON'T!! The zucchini disappears - and a warm moist delicious chocolate cake is left! Amazing! I didn't have any cloves - loved it anyway! (used a LOT more chips and substituted pecans for walnuts). Read More
(16)
Rating: 5 stars
07/19/2007
This is one of the BEST chocolate cakes that I've tasted! It's moist chocolately and just plain YUMMY! Everybody even the KIDS love this cake! Read More
(11)
Rating: 5 stars
08/12/2012
My family adored this cake. I didn't have chocolate chips nuts or cloves in the house so I frosted with my own cream cheese frosting. Teenage sons couldn't believe there was vegetables in it. It is a heavier bread-like cake but that is what I love. The cinnamon adds a great touch I also baked at 350 which is what I bake all my cakes at. Excellent!! Read More
(9)
Rating: 1 stars
08/17/2011
Personally I didn't find this to be enjoyable at all. It lacks flavor and is very dull. Read More
(3)
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