Recipe 1076 - Zucchini Cake
Recipe 1076 - Zucchini Cake
(by Shirley McNevich)
1/2 cup canola oil
1/4 cup softened butter
2 cups shredded zucchini
1/4 cup Crisco shortening
1 1/2 cups white sugar
1 egg
1/2 cup buttermilk
1 tsp. vanilla
2 1/2 cups flour
4 TBSP Hershey's cocoa
2 tsp. baking soda
1 - 12oz. bag Nestle's semi-sweet chocolate bits
In a mixer add canola oil, butter shredded zucchini--beat. Add Crisco and
white sugar--beat. Add egg, vanilla and buttermilk--beat. Add cocoa and
baking soda--beat. Add flour slowly--beat well. Pour batter into a greased
and floured 9 x 13 cake pan. Sprinkle the chocolate bits evenly on top of the
cake batter. Bake at 325 degrees for 55 minutes. Test with a toothpick for
doneness.
Continue to:
Other Recipes:
- 1071 - Chicken and Macaroni Casserole
- 1060 - Cherry Angelfood Salad
- 1050 - Fudge Ribbon Cake
- 1193 - Lemon Frosting/Icing
- 1006 - Yellow Jell-O Cake
- 1065 - All American Casserole
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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