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Chocolate Zucchini Cake I (D, TNT)
Source: From Cheryl Ginsberg/Kosher Kitchen Kapers/Sisterhood of Cong Ner Tamid in Rancho Palos Verdes, CA
Serves: 15

1/2 cup margarine
4 tbsp. cocoa
1/2 cup vegetable oil
1/2 tsp. baking powder
1-3/4 cups sugar
2-1/2 cups flour
1 tsp. baking soda
2 eggs
3/4 tsp. cinnamon
1 tsp. vanilla
2 cups finely diced zucchini
1/2 sour milk (to make sour milk, add 1 tsp. lemon juice to 1/2 cup milk)
1/2 to 1 cup chocolate chips

Cream margarine, oil and sugar. Add eggs, vanilla, and sour milk. Beat with mixer.

Combine all dry ingredients, and add to creamed mixture. Beat well. Stir in drained zucchini.

Spoon batter into greased and floured 9"x12"x2" pan (or Bundt pan), sprinkle with chips. Bake for 40-45 minutes at 350°F.

I always grate the zucchini, and its fine. And I always mix the chips into the batter. Hershey's cocoa is just fine to use.

Poster's Notes:
Here is a TNT recipe that I've made pareve or dairy over the years. The book I received as a bride over 20 years ago. Even the most avid veggie hater loves this moist cake. The secret is don't tell them it has zucchini in it!

Posted by Robin Rutberg

Nutritional Info Per Serving: N/A