Sister Mary's Chocolate Zucchini Cake

Susan Feliciano

By
@frenchtutor

This cake recipe came from a good friend, Mary Stooksbury. She is no longer here on this earth, but was one of our dear church members. It was the first time I ever had zucchini baked into a sweet dish, and this is delicious!
The recipe is contained in our first church cookbook, called Bread From House To House, printed in 1994.


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Comments:

Serves:

12-16

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

3/4 c
margarine or butter
2 1/2 c
sugar
2 large
eggs
2 tsp
vanilla
2 c
grated zucchini (do not peel)
1/4 c
oil
1/2 c
milk
2 1/2 c
all purpose flour
1/2 c
cocoa powder
2 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1 tsp
salt
1 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 350° F. Grease a 9 x 13-inch cake pan.
2
Mix together flour, cocoa, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl. Set aside.
3
Cream margarine and sugar. Add eggs, vanilla, oil, and zucchini, beating well after each addition. Add dry ingredients alternately with milk. Beat until well mixed, about 1 minute.
4
Pour batter into prepared pan. Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
5
Frost with your favorite cream cheese frosting.

This can also be baked in a bundt pan, for 50-60 minutes. Heat the cream cheese frosting and spoon over top of cake.
6
NOTE 6/23/2014: I have recently started increasing the zucchini to 3 cups instead of two. I did that just to use up all of the 2 squash I had. They were grated very finely, and the cake turned out wonderfully.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Vegetable
Regional Style: Southern
Hashtag: #zucchini