Cookbook | Ingredients | Recipes

| Cake

This cake can be frozen for up to 6 months.

Ingredients

• 115 g butter
• 120 ml vegetable oil
• 350 g white sugar
• 2 eggs
• 120 ml sour milk or buttermilk
• 5 ml vanilla extract
• 250 g sifted all-purpose flour
• 5 g baking soda
• 1 g ground cinnamon
• 1 g ground cloves
• 3 g salt
• 20 g unsweetened cocoa powder
• 280 g grated zucchini
• 20 g ground walnuts
• 40 g semisweet chocolate chips

Procedure

1. Cream together butter or margarine, vegetable oil and sugar.
2. Add eggs, sour milk, and vanilla. Blend well.
3. In a separate bowl, sift dry ingredients together.
4. Blend dry ingredients into the butter mixture.
5. Add grated zucchini, and mix well.
6. Spread in a greased floured 9 x 13 inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.
7. Bake in a preheated 325°F (165°C) oven for 45 minutes.

Notes, tips and variations

• To make imitation sour milk, mix ½ cup milk with 2 teaspoons lemon juice and let stand 10 minutes.