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Zucchini Chocolate Cake

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“A delicious, moist chocolate cake. I got this recipe at the public library when I was 8 years old. A library patron with a zucchini surplus had left a pile of zucchini with a selection of zucchini recipes, free for the taking. I helped myself to a zucchini and copied out this recipe. It quickly became a family favourite.”
READY IN:
1hr
SERVES:
18-24
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream margarine and sugar in a large bowl; add eggs and vanilla.
  2. Stir in orange zest and zucchini.
  3. Combine dry ingredients in a separate bowl.
  4. Add to margarine mixture alternately with milk.
  5. Bake at 350 for 40 minutes in a greased 9 x 13 or bundt pan.
  6. If desired, after cooling and turning out 15 minutes, top with glaze made from 2 cups icing sugar, 1 tsp vanilla, and 2 1/2 to 3 Tbsp milk.

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