Sunday, May 30, 2010

Chocolate Zucchini Cake

Pure far, the BEST chocolate cake I've ever made/had. I even freeze zucchini so that I can make it in the winter. Side note: to freeze the zucchini, grate, then put into a pint container. COVER WITH PLASTIC WRAP, then the lid. When you thaw it out, you may have to squeeze a little water out, but be sure to leave some liquid so that it is moist. I made this for the cabins last year, and everyone loved it!

1/2 cup margarine, softened (pretty sure I used butter)
1/2 cup cooking oil
1 cup brown sugar
1/2 cup white sugar
3 eggs
1 tsp. vanilla
2 cups grated zucchini
2.5 cups flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
4 TBSP cocoa
1/2 cup buttermilk ***
1/2-1 cup chocolate chips

***Easy way to make buttermilk: For 1/2 cup, pour 2 tsp. lemon juice or vinegar into a measuring cup. Fill with milk to the 1/2 cup mark. Stir and let stand for 5 min. Stir again before using.

Combine all ingredients except chocolate chips. Pour into 9x13" pan. Sprinkle chocolate chips on top of batter before baking. Bake at 325 for 45 minutes.