Chocolate Zucchini Cake
Chocolate zucchini cake is a moist, cocoa-rich sheet cake that hides a generous amount of grated zucchini in the batter. The vegetable adds moisture rather than flavor, and the oil and butter combination keeps the crumb tender for days. Cinnamon and cloves give the chocolate a faint warmth, while walnuts and chocolate chips make a crunchy topping. It is mixed in two bowls and freezes well for months.
Instructions
Heat the oven to 325°F (165°C). Grease a 9 x 13-inch (23 x 33 cm) pan and dust it with flour.
Beat the butter, vegetable oil and sugar together in a large bowl until the mixture is smooth and well combined.
Add the eggs, sour milk and vanilla extract, and blend until no streaks of egg remain. If you have no sour milk, stir 2 teaspoons of lemon juice into ½ cup of milk and let it stand for 10 minutes first.
In a separate bowl, sift together the flour, baking soda, cinnamon, cloves, salt and cocoa powder.
Stir the dry mixture into the butter mixture until just blended, then fold in the grated zucchini and mix well.
Spread the batter evenly in the prepared pan. Scatter the ground walnuts and chocolate chips over the top.
Bake for 45 minutes. Cool the cake in the pan before cutting. It can be frozen for up to 6 months.
Make it personal.
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