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Thursday, July 3, 2014

Thursday Recipe - Zucchini Fudge Cake

Yep, you read that right. Zucchini Fudge Cake. It's from an old church cookbook. The key I've found is that you don't use shredded zucchini. You chop it very small. It changes the texture if you use shredded zucchini.

Zucchini Fudge Cake

1/3 c. butter
1 1/2 c. sugar
1/4 c. vegetable oil
2 eggs
1 t. vanilla
1/4 c. sour milk (or use 1/4 c. milk and 1 t. lemon juice)
1/4 c. baking cocoa
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/2 t. cloves or nutmeg
2 1/2 c. flour
2 c. diced zucchini
1/2 c. chocolate chips

Cream butter, sugar, and oil. Add eggs, vanilla, milk, and cocoa. Beat smooth. Stir in baking soda, baking powder, and spices. Add flour and zucchini. Stir just until mixed. Pour into greased 9x13 pan. Sprinkle with chocolate chips. Bake at 325° for 45-50 minutes.

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