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Flashback Friday - Chocolate Zucchini Cake / Muffins

As usual there is more than enough zucchini to go around. Lately I have put zucchini in everything from Lasagna, stews, chili, pasta sauce, or served it sauteed in this recipe. Type in the word zucchini in the recipe search button to the right of the screen underneath the image of our cookbooks to get more great recipes and ideas to use up your zucchini.
Today I want to re-post a personal family favorite, Chocolate Zucchini Cake that I made into cupcakes this time. It is moist and chocolatey with a hint of spice. Serve it warm with ice cream or make it into muffins to send along for lunches.

  • 1/2 cup of hard margarine, softened
  • 1/2 cup of vegetable oil
  • 1 1/2 cups of sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup of sour milk (1 teaspoon of lemon juice of vinegar at the bottom of the measuring cup and fill with milk, let stand a few minutes)
  • 2 1/2 cups flour
  • 4 tablespoon cocoa
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2 cups coarsely shredded zucchini
  • chocolate chips for sprinkling on top of the cake before baking
  1. combine margarine, oil with the sugar and vanilla, beat well.
  2. Add eggs one at a time beating well with each addition.
  3. Sift all the dry ingredients together, adding into the wet mixture alternately with the milk.
  4. Stir in the zucchini.
  5. Pour into a 9x13 baking dish.
  6. Sprinkle the top with desired amount of chocolate chips. 
  7. Bake at 325 for 40-45 minutes of cake test is done. 
If you are baking cupcakes bake them in a greased muffin tin, for 25-30 minutes at 350.

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