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    Chocolate Zucchini Cake Recipe

    Submitted by Lorraine Darocha, Mountain City, TN

    Don't throw away zucchini that has grown too large to use, suggests Lorraine. "When zucchini gets large, this is a good way to use it," she writes.


    • ½ cup margarine, softened
    • ½ cup vegetable oil
    • 1¾ cups sugar
    • 2 eggs beaten
    • 1 tsp. vanilla
    • 2½ cups flour
    • 1 tsp. baking soda
    • ½ tsp. baking powder
    • ¼ cup cocoa
    • ½ tsp. cinnamon
    • ½ tsp. ground cloves
    • ½ cup sour milk (add a few drops lemon juice or vinegar to milk & let sit 10 min.)
    • 2 cups zucchini, peeled and grated after removing seeds
    • 12 oz. chocolate chips


    Cream margarine, oil and sugar. Stir in eggs and vanilla. In a separate bowl, mix the dry ingredients. Mix dry ingredients into the creamed mixture alternately with the milk. Fold in the zucchini. Pour into a greased and floured 13 x 9 baking pan. Sprinkle the top with the chips. Bake at 325 for 35-40 minutes until cake tests dry. Cool. Sprinkle with confectioners' sugar or drizzle a glaze over top. Serves 18.