Zucchini Chocolate Cake by Grandma Drury
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Cream together: 1/2 cup mayonaise1 3/4 c. white sugar1/2 c. oilAdd: 3 medium size eggs 1 tablespoon real Vanilla 1/2 cup sour cream (alternate 1/2 c. buttermilk OR 1/2 cup milk with 1 tsp lemon juice).Sift following dry ingredients in a large bowl. 2 1/2 cups flour 6 Tablespoons unsweeted cocoa 3/4 teaspoon (tsp) salt 3/4 tsp baking powder 3/4 teaspoon baking soda 1/2 teaspoon cinnamonMix in slowly milk and flour mixture alternately.In a Kitchenaid do not over beat. Use only # 1 or 2 setting. Lastly, fold in 2 cups finely diced Zucchini by hand, Use smaller Zucchini, do not peel, wash and dice previously to mixing batter. Do not shred zucchini.
Preheat oven 350 degrees Farenheit
Grease and flour 9X13 glass pan.
Bake for 45 minutes.
Check doneness at 45 min. Add 5 min if needed.
It is done when toothpick comes out clean.
** Adjust mix texture by 1 to 2 tablespoon flour, especially over 3,000 feet/elevation.
Frost cake with favorite Cream Cheese Icing, preferably chocolate.
Hints: always sift flour
always add fruit or veges last into batter.
Number of Servings: 16
Recipe submitted by SparkPeople user MELJO12.
Grease and flour 9X13 glass pan.
Bake for 45 minutes.
Check doneness at 45 min. Add 5 min if needed.
It is done when toothpick comes out clean.
** Adjust mix texture by 1 to 2 tablespoon flour, especially over 3,000 feet/elevation.
Frost cake with favorite Cream Cheese Icing, preferably chocolate.
Hints: always sift flour
always add fruit or veges last into batter.
Number of Servings: 16
Recipe submitted by SparkPeople user MELJO12.
Nutritional Info Amount Per Serving
- Calories: 275.8
- Total Fat: 14.8 g
- Cholesterol: 32.2 mg
- Sodium: 196.2 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.3 g
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