Sekai no Shokutaku

International / basics / Cakes & baking

Wikibooks

Chocolate Zucchini Cake

This cake can be frozen for up to 6 months.

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • butter or margarine, or margarine115 g
  • vegetable oil120 ml
  • white sugar, white350 g
  • eggs2
  • sour milk or buttermilk, or buttermilk120 ml
  • vanilla extract5 ml
  • all-purpose flour, sifted250 g
  • baking soda5 g
  • ground cinnamon1 g
  • ground cloves1 g
  • salt3 g
  • unsweetened cocoa powder, unsweetened20 g
  • zucchini, grated280 g
  • ground walnuts20 g
  • semisweet chocolate chips, semisweet40 g

Method 7 steps

  1. Cream together butter, vegetable oil and sugar.

  2. Add eggs, sour milk, and vanilla. Blend well.

  3. In a separate bowl, sift dry ingredients together.

  4. Blend dry ingredients into the butter mixture.

  5. Add grated zucchini, and mix well.

  6. Spread in a greased floured 9 x 13-inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.

  7. Bake in a preheated 325°F (165°C) oven for 45 minutes.

Region evidence: no stated origin (basic dish)

Ingredients in this dish

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