Saturday, September 17, 2011

Chocolate Zucchini Bread/Cake

½ cup butter/margarine, melted
¼ cup oil
1 ¾ cup sugar
1 tsp. Vanilla
2 eggs
½ cup sour cream
2 cups shredded zucchini
2 ½ cups flour
2 – 4 TBSP cocoa (I usually sneak in more)
½ tsp. Cinnamon
½ tsp. Cloves or allspice
1 tsp. Baking soda
½ tsp. Salt
½ cup chocolate chips


Mix all wet ingredients together in a large bowl. Combine all dry ingredients except chocolate chips. Stir the dry ingredients into the wet ingredients. Fold in chocolate chips. Pour into a well greased bundt cake pan or 2 loaf pans. Bake at 350 degrees for:

Bundt pan: 50 minutes
2 loaf pans: 30-40 minutes.

Remove from oven. For the bundt pan place a serving platter over the pan, turn upside down and gently tap to remove the cake. Let cool 10 minutes. While still warm frost with  frosting. It will melt and drizzle down the sides. For the bread pans, remove from pan and drizzle frosting over the top when slightly cool.

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