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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 857
% Daily Value**
Total Fat 36g
Saturated Fat 20g
Unsaturated Fat 2g
Cholesterol 99mg
Sodium 563mg
Total Carbohydrate 126g
Dietary Fiber 5g
Sugars 85g
Protein 12g
Vitamin A  19%Vitamin C  4%
Calcium  11%Iron  10%
Potassium  17%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Catlyn's Chocolate Zucchini Cake

Date Added: July 17, 2009


1/2 Cup Butter (1 1/2 Lbs.)
2 Eggs in shell (up to 8)
1/2 Cup Vegetable Oil or bacon fat to 3 tablespoons
1 Teaspoon Vanilla (up to 5)
1 3/4 Cups Sugar pinch
4 Tablespoons Cocoa Hershey'
2 1/2 Cups Flour unsifted
1 Teaspoon Baking Soda heaping
1/2 Teaspoon Ground Cloves (optional)
1/2 Teaspoon Cinnamon Ground, divided
1/2 Cup Sour Milk (a tsp of vinegar
1 Cup Chocolate Chips melted and cooled
2 Cups Zucchini unpeeled, grated
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1. Preheat oven to 325 degrees.

2. Grease a 9x13 inch pan. In a bowl, cream butter and eggs.

3. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon.

4. Add to the butter mixture alternately with the milk.

5. Add zucchini and chocolate chips. Bake 40 to 50 minutes.

6. There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake.

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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Cocoa Powder, Natural Sweeteners allergies.
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