Best Chocolate Zucchini Cake Freezes Well Recipe

Ingredients for Best Chocolate Zucchini Cake Freezes Well

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• 3 large eggs
• Margarine
• ½ cup vegetable oil
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Clove
• ¼ teaspoon ground nutmeg
• ¾ cup unsweetened cocoa powder
• Soured Milk

How to Make Best Chocolate Zucchini Cake Freezes Well

1. Preheat oven to 325°F (160°C). Grease and flour a bundt pan (or two 9-inch round pans). Dust the pan with cocoa powder for extra chocolate flavor.
2. In a large bowl, combine: 2 cups all-purpose flour, 1 ¾ cups granulated sugar, 3 large eggs, ½ cup (1 stick) unsalted margarine (softened), ½ cup vegetable oil, 2 cups grated zucchini, and 1 teaspoon vanilla extract. Mix well.
3. In a separate bowl, whisk together the dry ingredients: 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¾ cup unsweetened cocoa powder.
4. Gradually add the dry ingredients and 1 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
5. Gently fold in 1 cup chocolate chips (optional). Pour batter into the prepared pan(s).
6. Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. If using round pans, reduce baking time to 30-35 minutes.
7. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Optional: Drizzle with melted chocolate chips or use fudge icing (recipe #78040) after the cake has cooled. Toasted sliced almonds would also be a delicious topping!