Greenhouse Chocolate Zucchini Cake

Our friends in Taos, New Mexico once published this recipe – we just couldn’t get enough of this yummy treat, and wish to pass it on to our fellow gardeners…(** as originally from a friend of Yart, Janine N; Yart leaves out the ingredients with the asterisks.)

Chocolate Zucchini Cake

Cream together:

1/2  cup **margarine (I use butter.)

1 cup vegetable oil (odds are I use olive oil)

1 3/4 cups sugar

Add:

2 eggs

1 tsp vanilla

1 tsp **almond extract (which I never put in)

1/2 cup sour milk (1/2 cup milk with 1/2 teaspoon white vinegar in it)

Mix well and add:

4 tbsp cocoa (I put in twice this much myself)

1/2 tsp baking powder

1/2 tsp cinnamon

2 1/2 or 3 cups white flour

Stir in:

2 cups zucchini, shredded

1 – 12 oz package chocolate chips (use the REAL ones, not the cheap chocolate liquor ones, you won’t be sorry)

Pour into greased and floured 9″ x 13″ x 2″ pan.

Bake at 325 degrees for 45-60 minutes.

author avatar
Kyle
Kyle joined the Growing Spaces team in 2015, and enjoys being involved in all the exciting projects and developments happening around here!I graduated from Pagosa Springs High School in 2009 and moved to Gunnison, Colorado to pursue a degree in Environmental Studies. After graduating from Western State Colorado University, I moved back to my home town Pagosa Springs. Since moving back home in 2013, I have been working to develop a farm in Arboles. In my spare time, one may find me backpacking in the wilderness, cruising on a mountain bike, slacklining in the park, or skiing Wolf Creek. I also enjoy creating art when I am not outdoors. The mediums that I enjoy working with are yarn, canvas and paint, and clay. I have been experimenting with aquapoinics and am always excited to share knowledge on the subject with others. I joined the Growing Spaces team in 2015, and enjoy being involved in all the exciting projects and developments happening around here!

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