_ cream together 1 3/4 c Sugar 1/2 c Margarine 1/2 c Oil _ add: 2 Eggs 1 ts Vanilla 1/2 c Sour cream _ mix together and add to li 2 1/2 c Flour 4 tb Cocoa 1/2 ts Baking powder 1 ts Baking soda 1/4 ts Salt _ beat well. then stir in 2 c Grated zucchini _ stir in 3/4 c Chocolate chips Recipe by: Hammond Times newspaper, 93/08/11 Bake in a 350' oven for 40-45 minutes or until cake tests done with toothpick. * Note: Recipe omitted the pan size, am guessing from other other recipes I have made, this would be a 13x9 Article also recommended the cookbook 'Garden Way's Zucchini Cookbook; by Nancy C.Ralston and Marynor Jordan, unsure if this is the source of this recipe -----
How To make Chocolate Chip Zucchini Cake's Videos
Chocolate Zucchini Cake
Double Chocolate Chip Zucchini Bread
Here's one way to use up all that zucchini this time of the year!! Double Chocolate Chip Zucchini Bread
Recipe:
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FOR THE CAKE
- 1/2 cup butter (1 stick), room temperature - 1/2 cup vegetable oil - 1 3/4 cup sugar - 2 eggs - 1 teaspoon vanilla - 1/2 cup buttermilk or sour milk (2 teaspoons vinegar with 1/2 cup milk) - 2 1/2 cups flour - 4 tablespoons cocoa - 1/2 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 3/4 teaspoon cinnamon - 3/4 teaspoon ground cloves - grated zucchini (seeds removed) - 1/2 cup chocolate chips (I prefer the mini variety)
FOR THE GANACHE
- 4 ounces semi-sweet chocolate - 1/2 cup heavy cream
FOR THE CAKE
Preheat oven to 350 degrees.
Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.
Cream together butter, oil and sugar until light and fluffy, 4 minutes.
Add eggs, one at a time and vanilla, and mix until incorporated.
In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry.
Stir in zucchini and chocolate chips.
Spray pans with nonstick baking spray and fill with batter. Bake until a toothpick inserted in middle comes out clean, about 20 minutes. I used miniature Bundt pans, which makes approximately 18 cakes. You can also make one large Bundt cake. Increase baking time to 45-60 minutes.
Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
FOR THE GANACHE
Prepare ganache by heating cream until steaming.
Pour over the chopped chocolate and stir until smooth and melted.
Drizzle ganache on slightly cooled cakes.
Chocolate Zucchini Bread * Recipe - vegan & easy
This is the best vegan Chocolate Zucchini Bread that is moist, rich, fudgy, and tastes like actual chocolate cake! The recipe is super easy to make in one bowl and can be made gluten-free, too!
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