* 1/2 cup milk
* 1 tsp
* 1/4 cup butter, softened
* 1/2 cup oil
* 1 3/4 cups sugar
* 2 eggs
* 1 tsp vanilla
* 2 cups grated zucchini
* 2 1/2 cups flour
* 4 tbsp cocoa
* 1/2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp cinnamon
* 1/2 tsp allspice* 1/4 tsp salt
* vanilla frosting, cream cheese frosting, or powdered sugar, optional
1. Mix the vinegar with the milk and set aside to sour.
2. Combine the butter, oil, sugar, eggs and vanilla. When well blended add the zucchini.
3. In a separate bowl combine the dry ingredients (flour through salt).
4. Add half the dry ingredients to the batter and then half the milk. Repeat.
5. Prepare a 9x13 pan by spraying with cooking spray. Then line the pan with a parchment paper sling, and lightly grease the paper. Pour the batter into the pan and then bake the cake for 45-50 minutes in a 350 preheated oven.
6. After 45 minutes check for doneness with a toothpick.
7. Let the pan cool, then remove from the pan to serve. If desired, lightly frost the cake or sift powdered sugar on top.
While we were away our garden our zucchini grew way way too big! One of them was 2 lbs 10 oz! Yikes! This kind of zucchini is only good in baked preparations. One of our dear friends mentioned that he enjoyed a chocolate zucchini cake that his mom made for him. He got the recipe from his mom, gave it to me and then I made it for him. He loved it as did w and it earned keeper status!
If you happen to have buttermilk in the fridge, you can use it instead of the soured milk. This is a slightly sweet cake that is delicious as an unfrosted snack cake. However, if your cake eating audience is traditional and believes frosting is to cake as sand is to the beach, then feel free to add some. I used a light layer of vanilla frosting and it was great.