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Chocolate Zucchini Cake

Zucchinis are everywhere! Here's something different to do with them if you have run out of ideas..there's only so much grilling, frying, barbecuing, baking and roasting you can do! This is another staff favourite...many of us had no idea we were eating veggies at the same time but the zucchinis make it extra moist and delicious. Enjoy!

To start:

Grease and flour a 13" x 9" pan or 2 x 9" square pans


3/4 cup shortening

3/4 cup vegetable oil or apple sauce

2 1/2 cups sugar or Splenda

3 eggs

1 1/2 tsp vanilla essence

3/4 cup sour milk (1 1/2 tbsp lemon juice and milk to 3/4 cup)

3 3/4 cups flour

6 tbsp cocoa powder

3/4 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp cinnamon

3/4 tsp allspice

3 cups shredded zucchini (puree the skin and all)



Mix shortening, oil (apple sauce) and sugar (Splenda).

Add eggs, then vanilla essence.

Mix dry ingredients together then stir into sugar mixture alternately with sour milk.

Lastly stir in zucchini. Mix well.

Pour into pan(s).

Optional: Sprinkle 1/2 to 3/4 cup of chocolate cups over cake before baking.

Bake in 325F oven for 60-75 minutes for 13" x 9" pan; 45-55 minutes for 9" pans.

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