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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Dessert

Chocolate Zucchini Cake

| Cake This cake can be frozen for up to 6 months.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 115 g butter or margarine
  • 120 ml vegetable oil
  • 350 g white sugar
  • 2 eggs
  • 120 ml sour milk or buttermilk
  • 5 ml vanilla extract
  • 250 g sifted all-purpose flour
  • 5 g baking soda
  • 1 g ground cinnamon
  • 1 g ground cloves
  • 3 g salt
  • 20 g unsweetened cocoa powder
  • 280 g grated zucchini
  • 20 g ground walnuts
  • 40 g semisweet chocolate chips

Method

  1. Cream together butter, 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 (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.
  7. Bake in a preheated 325°F (165°C) oven for 45 minutes.