Chocolate Chip Zucchini Cake

 Recipe Ingredients:

• 1/2 cup Margarine
• 1 3/4 cup Sugar
• 1 tsp. vanilla
• 2 eggs
• 1/2 cup Vegetable Oil
• 2 cups Zucchini, diced
• 4 tbsp. Cocoa
• 2 1/2 cup Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Baking Powder
• 1/2 cup Sour Milk
• Lemon Juice
• 1/2 tsp. Cinnamon
• 1 pkg. (11.5 oz.) Milk Chocolate Chips

Step 1

Preheat oven to 325 degrees. Grease a 9 x 12 cake pan with margarine. Best not to use the spray can grease.

Step 2

In a large mixing bowl, blend margarine, sugar and vanilla.

Step 3

Wash zucchini, removing and discarding stem and blossom ends. You can use any variety of zucchini. It is not necessary to peel the zucchini. There are a lot of vitamins in the peels. Finely dice zucchini until you have 2 full cups.

Step 4

Add eggs, vegetable oil, finely diced zucchini, cocoa, baking soda and baking powder to bowl and mix.

Step 5

Sift flour. Add flour and sour milk alternately. If you don't have sour milk, you can make your own by adding 1 tbsp of lemon juice to 1/2 cup of milk and stirring it before adding it. Mix all ingredients well.

Step 6

Add cinnamon and milk chocolate chips and mix until all ingredients are well blended.

Step 7

Your batter will be thicker than a normal cake batter. Spread evenly in cake pan and bake at 325 degrees for 45 minutes or until done. Cake will spring up when done, but not as much as a regular cake.

Tips & Warnings

• Chocolate Chip Zucchini Cake can be frosted, but it is absolutely great without any frosting at all. It is a very moist, delicious cake.
• Recipe can be used for muffins and cupcakes as well. Baking time is reduced to about 30 minutes, depending on size of muffins.
• Do NOT grate your zucchini.
• Serve with a big glass of milk and a smirky smile, knowing your kids are loving every bite of zucchini that passes over their finicky lips.
• Be prepared to have plenty of zucchini on hand to bake MORE Chocolate Chip Zucchini Cakes