The Pioneer Woman Tasty Kitchen
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Chocolate Zucchini Cake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

If ya’ll are like me, you’re scouring your cookbooks for endless recipes to use up your endless supply of squash. Sound familiar? No? Consider yourself lucky. I LOVE squash, but after having it with nearly every meal the past month, I’m looking for something that doesn’t taste….. like squash.

Ingredients

  • ½ cups Butter, Softened
  • 1-¾ cup Sugar
  • ½ cups Vegetable Oil
  • 2 whole Eggs, Beaten
  • 1 teaspoon Vanilla
  • 2-½ cups Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ¼ cups Cocoa Powder
  • ½ teaspoons Cinnamon
  • ½ teaspoons Cloves, Ground
  • ½ cups Milk (minus 1 Tablespoon)
  • 1 Tablespoon Vinegar
  • 2 cups Zucchini, Peeled, Grated
  • 12 ounces, weight Chocolate Chips

Preparation

Cream butter, sugar, and oil. Stir in eggs and vanilla. Set aside.

In a separate bowl, mix together your dry ingredients (flour, baking powder and soda, cocoa powder, cinnamon and ground cloves), and stir.

To make soured milk, add 1 tablespoon of vinegar to a scant half cup of milk and let it sit for 10 minutes.

Alternate by adding dry ingredients and soured milk to the butter and sugar mixture.

Fold in the zucchini, gently.

Grease and sugar coat a 9×13 inch pan. Spread batter evenly into the pan. Sprinkle with chocolate chips.

Bake at 325 degrees F for 35-40 minutes, or until it tests done. Cool. Sprinkle with powdered sugar, a chocolate glaze, or eat plain.

Peace, love, and baking, and I hope ya’ll enjoy my new site!

6 Comments

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The Hill Country Cook on 6.26.2011

Thanks everybody!! Ya’ll know I love all of you back!!
Hope you like the cake! I think I’ll use my last two squash on this!

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The Church Cook (Kay Heritage) on 6.20.2011

Oh, Katie! This looks absolutely wonderful! How beautiful your new site and your photos, too! Congrats, great job!

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Jeanne (aka NanaBread) on 6.20.2011

Wahoo! You got a feature! So proud {sniff}…so dang proud! Oh, and the cake looks AWESOME, too!

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Haley on 6.20.2011

Congrats on being featured today Katie! I’m so excited for you!!!

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on 6.19.2011

I only wish I had an endless supply of zucchini – I would love to have it with every meal!

2 Reviews

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Mandy on 9.15.2011

Delicious cake.. A fantastic way to help use up some of our zucchini. Love the cinnamon and clove flavors that come through in the cake. The choco chips on top are kind of like a baked-in frosting I followed the recipe true, but it took about 15 min longer than the recipe calls or o finish baking. this one is a keeper for next Year’s zucchini as well!

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Marie @ My Culinary Calling on 8.27.2011

This was so delish!
I made it with yellow zucchini ( some call it summer squash?) and it was so moist and just chocolat-y enough. I did not sprinkle the top with chocolate chips, but only because I forgot!

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