Chocolate Zucchini Cake

This chocolate zucchini cake is very delicious, super moist, and tender. This cake doesn't really need any frosting, but the added sweetness of the maple frosting makes it just irresistible.
Servings: 8 yield(s)
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 85 mins
Ingredients
  • 1/2 cup margarine, softened (113 grams baker's measure)
  • 1/2 cup vegetable oil (113 grams baker's measure)
  • 1 3/4 cup sugar (397 grams baker's measure)
  • 2 eggs, whole (113 grams baker's measure)
  • 1 tsp vanilla (5 grams baker's measure)
  • 1/2 cup sour milk (113 grams baker's measure)
  • 2 1/2 cup flour, unsifted (567 grams baker's measure)
  • 1/4 cup cocoa powder (57 grams baker's measure)
  • 1/2 tsp baking powder (2 grams baker's measure)
  • 1 tsp baking soda (5 grams baker's measure)
  • 1/2 tsp cinnamon (2 grams baker's measure)
  • 1/2 tsp cloves (2 grams baker's measure)
  • 2 cup zucchini, finely diced (not shredded) (454 grams baker's measure)
  • 1/4 cup chocolate chips (57 grams baker's measure)
    • Sour Milk (Homemade Buttermilk)
  • 1/2 cup milk, whole or skim (113 grams baker's measure I used lactose-free whole milk)
  • 1 tsp lemon juice (5 grams baker's measure)
Instructions
  1. Grease and flour 9 x 13 x 2-inch baking pan. Preheat oven to 325 degrees Fahrenheit.
  2. Cream margarine, oil, and sugar.
  3. Add eggs, vanilla, and sour milk; beat with a mixer.
  4. Mix all the dry ingredients and add to creamed mixture; beat well with a mixer.
  5. Stir in diced zucchini. Spoon batter into greased and floured pan; sprinkle tops with chocolate chips. Tip: To finely dice large zucchini, slice it crosswise in 1/4-inch slices. Take each slice, chop it into half and remove and discard the center half-moon of pulp and seeds. The remaining half-circle of firm fresh, 1/4-inch thick, can be easily diced into 1/4-inch dice. If the skin is tender, it will not need to be peeled.
  6. Bake at 325 degrees for 40-45 minutes or until toothpick or cake tester comes out clean and dry.
    7. Sour MIlk (Homemade Buttermilk)
  7. Add 1 tsp of lemon juice to 1/2 cup of whole or skim milk. Let stand for 5 minutes before using.