I wanted to share with you a wonderful recipe given to me by Deborah Sullivan Brown.
This was a favorite of the Brown family for years. Debbie’s husband, Gerry, loved this cake when his mom, Betty, made it for the family.
Debbie mentioned that Gerry’s uncle did not like zucchini at all, but after he had his sister’s chocolate zucchini cake, he changed his mind!
Betty's Chocolate Zucchini Cake ½ cup margarine, softened ½ cup vegetable oil 1 3/4 cups sugar 2 eggs 1 tsp vanilla ½ cup sour milk 2 ½ cups unsifted flour 4 T. cocoa ½ tsp baking powder 1 tsp baking soda ½ tsp. cinnamon ½ tsp. cloves (optional) 2 cups grated zucchini 1/4 cup chocolate chips
Cream together the margarine, vegetable oil and sugar. Add eggs, vanilla and sour milk. Mix together all the dry ingredients and add to the creamed mixture. Beat well with electric mixer.
Stir in the grated zucchini. Spoon batter into a greased and floured 9 x12 x 2 in pan.
Sprinkle top with chocolate chips. Bake at 325 degree oven for 40 - 45 minutes or until toothpick inserted near center comes out clean and dry.
Etc. — If you are a chocolate chip lover, you can add more than the 1/4 cup mentioned in the recipe. Also, I used the Splenda Sugar for Baking. When you use the Splenda, be sure to look on the bag for the amount of conversion. For this recipe, I used 1 cup Splenda. Thank you, Debbie, for this great recipe.