sister mary's chocolate zucchini cake
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.
prep time
20 Min
cook time
40 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 3/4 cup margarine or butter
- 2 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups grated zucchini (do not peel)
- 1/4 cup oil
- 1/2 cup milk
- 2 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
How To Make sister mary's chocolate zucchini cake
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Step 1Preheat oven to 350° F. Grease a 9 x 13-inch cake pan.
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Step 2Mix together flour, cocoa, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl. Set aside.
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Step 3Cream 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.
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Step 4Pour batter into prepared pan. Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
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Step 5Frost 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.
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Step 6NOTE 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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