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3winksdesign's Moist Chocolate Zucchini Cake
This is a different variety of zucchini cake that you may not have tried. It is so moist and good!
Prep Time: 00:30
Cook Time: 00:40
1/2 c. unsalted butter
1/2 c. vegetable oil
1 - 3/4 c. sugar
1 tsp. vanilla
1/2 c. almond milk
1 tablespoon lemon juice
2 - 1/2 c. flour
4 tablespoons cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 c. zucchini roughly pureed (i grated it fine in the food processor and then pulsed it with the blade. )
1Cream together the butter, oil and sugar.
2Beat in the eggs and vanilla.
3Pour the lemon juice into the almond milk.
4Blend the dry ingredients together. Add them alternately with the milk to the butter mixture, beating well after each addition.
5Mix in the zucchini.
6Spread into a greased 9 x 13 inch pan. Top with the topping.
81/2 c. brown sugar
91/4 c. chocolate chips
10Sprinkle the two ingredients over the cake.
11Bake at 325 degrees F. for 40-45 min.
12Ready to eat with cool enough!
This cake is delicious served warm with a scoop of ice cream or some whipped cream!
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