Chocolate Zucchini Cake I

4.6
(151)

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.

8
8
8
8
Servings:
18
Yield:
1 to 9 - x inch cake

Ingredients

  • ½ cup butter

  • ½ cup vegetable oil

  • 1 ¾ cups white sugar

  • 2 eggs

  • ½ cup sour milk

  • 1 teaspoon vanilla extract

  • 2 cups sifted all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

  • 4 tablespoons unsweetened cocoa powder

  • 2 ½ cups grated zucchini

  • ¼ cup ground walnuts

  • ¼ cup semisweet chocolate chips

Directions

  1. Cream together butter or margarine, vegetable oil and sugar.

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

  3. In a separate bowl, sift dry ingredients together.

  4. Blend dry ingredients into the butter mixture.

  5. Add grated zucchini, and mix well.

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

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

Nutrition Facts (per serving)

260 Calories
14g Fat
33g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 260
% Daily Value *
Total Fat 14g 17%
Saturated Fat 5g 24%
Cholesterol 35mg 12%
Sodium 188mg 8%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 4%
Total Sugars 22g
Protein 3g
Vitamin C 3mg 14%
Calcium 21mg 2%
Iron 1mg 6%
Potassium 109mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.