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Chocolate Zucchini Cake

I use one medium to large zucchini--10-13 inches long, and use the large holes on my grater. If the seeds are too big, I just grate around the outside down to where the big seeds are. The more zucchini, the moister the cake will be. I have probably put as much as 5 cups in this recipe!
1 fave
Nutrition per serving    (USDA % daily values)
CAL
313
FAT
51%
CHOL
22%
SOD
11%
Uploaded by: Kathy Haver

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Ingredients for 15 servings

1/2 cup butter, softened

1/2 cup oil

1 1/2 cups sugar

2 eggs

1 t vanilla

1/2 t vinegar

1/2 cup milk

2 1/2 cups flour

4 T cocoa

1/2 t baking soda

1 t cinnamon

1/2 t ground cloves

3-4 cups zucchini, grated

1 cup chocolate chips

Preparation

1.

Preheat oven to 325 degrees.

2.

Combine vinegar and milk, set aside.

3.

Cream butter, oil, and sugar. Add eggs, vanilla, and milk mixture. Beat well.

4.

Sift together all dry ingredients. Add to creamed mixture, beating well. Stir in zucchini.

5.

Pour into greased and floured 9" x 13" pan, spread evenly. Sprinkle chocolate chips on top.

6.

Bake at 325 for 40-45 minutes.

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