Chocolate Zucchini Cakes : COLLECTION

From: (Micaela Pantke)

Date: Mon, 13 Sep 93 13:48:33 +0200

From: (Sheila Wallace)



Sift together then set aside:
2 1/2 cups  flour
2 1/2 tsp   baking powder
1 1/2 tsp   baking soda
1 tsp       cinnamon

Cream together:
3/4 cup     soft margarine
1/2 cup     powdered cocoa
1 3/4 cup   sugar

Add 3 eggs, mixing well after each addition.  Combine and stir into

2 tsp    vanilla extract
2 tsp    grated orange peel
2 cups   grated zucchini

Add dry ingredients, alternating with 1/2 cup milk, then add 1 cup
chopped nuts if desired.  Pour into greased and floured Bundt or 9x13
inch cake pan and bake for 1 hour at 350 degrees F.  Cool and drizzle
with any glaze. 


From: (Michelle A McNichol)

Source: "Too Many Tomatoes, Squash, Beans and Other Good Things: 
        A Cookbook for When your Garden Explodes" 
        By Lois M. Landau and Laura G. Myers
        Published by Harper Perennial, A division of Harper-Collins 
        Publishers. 1991 New York, NY



Cream together in a large bowl:
1 cup    brown sugar              
1/2 cup  white sugar
1/2 cup  butter
1/2 cup  oil

Add and stir well to mix:
3        eggs                          
1 tsp    vanilla
1/2 cup  buttermilk

Measure into sifter, then sift into bowl:
2 1/2 cups   flour                
1/2 tsp      allspice
1/2 tsp      cinnamon
1/2 tsp      salt
2 tsp        baking soda
4 tblsp      cocoa

Grate into the bowl:
3            zuccini, approximately 6 inches long                   

Stir until blended.  Pour into greased, floured 9x13" pan.  Sprinkle on
top 1/2 - 1 cup chocolate chips.  Bake at 325 F for 45 minutes. 



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