Zucchini Chocolate Cake

SUBMITTED BY: Grace Engle

"Grace Engle of Cortland, Ohio relies on shredded zucchini to make this one of moistest cakes you've ever tried. She adds walnuts and chocolate chips to guarantee each piece is met with a glass of milk and a smile."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

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INGREDIENTS

1/2 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1/2 cup vegetable oil
3 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 cups shredded zucchini
1 cup chopped walnuts
1/2 cup semisweet chocolate chips

READ REVIEWS (1)

DIRECTIONS

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.
Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

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REVIEWS

Reviewed on Mar. 12, 2008 by Ummwesam

Good recipe though far to oily. I followed recipe as directed except forgot to add salt (really no need) and left out the nuts due to allergies. In the future we will definately use this recipe, though will omit the oil or butter, either one, and replace with milk. The hint of cinnamon was wonderful, and it was very moist and chewy. Next time I will also use one less egg, to make it more caky vs being so chewy.

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