Chocolate Zucchini Cake (Barbara Roupp)

A Story

It all started several years ago when we had an over-abundance of zucchini in our garden. I even bought a cookbook devoted entirely to zucchini and now this is the recipe in it that is easy to find due to smeared and loose pages. When family birthdays roll around this cake is the main request!

A Recipe

Ingredients

MARGINE i/2 cup, soft
VEGETABLE OIL 1/2 cup
SUGAR 1-3/4 cups
EGGS 2 whole
VANILLA 1 teaspoon
SOUR MILK 1/2 cup*
FLOUR 2-1/2 cups, unsifted
COCOA 4 tablespoons
BAKING POWDER 1/2 teaspoon
BAKING SODA 1 teaspoon
CINNAMON 1/2 teaspoon
CLOVES 1/2 teaspoon
ZUCCHINI 2 cups finely diced, not shredded (works best with firm flesh of very large one)
CHOCOLATE CHIPS 1/4 to 1/2 cup (enough to cover top of cake)

Directions

Cream MARGARINE, OIL and SUGAR. Add EGGS, VANILLA, and SOUR MILK; beat with mixer. Mix together all the dry ingredients and add to creamed mixture; beat well with mixer. Stir in diced ZUCCHINI. Spoon batter into greased and floured 9 x 12 x 2-inch pan; sprinkle top with CHOCOLATE CHIPS. Bake at 325 degrees for 40 minutes to 45 minutes or until toothpick comes out clean and dry. This really needs no frosting; it is moist and very tender. *To make sour milk, add 1 teaspoon lemon juice to 1/2 cup whole or skim milk. Let stand 5 minutes before serving.