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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is my Aunt's recipe and it's a really good chocolate cake recipe and the zucchini makes it nice and moist. You can make it vegan or not. I make this without icing because I don't like all that sweetness. So, feel free to add your favorite chocolate icing. Enjoy! Ingredients:
1/2 cup butter (or vegan butter) |
1/4 cup canola oil |
1 3/4 cups sugar |
2 eggs (or 1 banana, vegan option) |
1 teaspoon vanilla |
1/2 cup sour milk (mix 1 teaspoon lemon with milk or soy or rice milk and let stand for five minutes) |
2 1/2 cups flour |
5 tablespoons cocoa |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon clove |
2 cups shredded zucchini |
1/2 cup chocolate chips |
Directions:
1. Mix butter, oil, and sugar, add eggs and vanilla, mix together.
2. Next add dry ingredients along with milk.
3. Add zucchini and chocolate chips.
4. Bake at 325 degrees for 45 minutes in a bundt pan or use a 9X13 baking dish and reduce time to bake to maybe 35 minutes. Don't over bake or this cake will come out dry!
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