How Do You Make Easy Zucchini Mini-Chocolate Chip Cake?
This Easy Zucchini Mini-Chocolate Chip Cake tastes great with a topping of powdered sugar and milk glaze drizzled over a cooled cake. I hope you try and enjoy my Labor Day Zucchini Mini-Chocolate Chip Cake. In a small mixing bowlor measuring cup: add 2 teaspoons of vinegar to 1/2 cup milk and let stand for 10 minutes. Cream together in another small bowl: 1/2 cup butter, 1/2 cup oil, and 1.5 cups sugar. Mix well. Add to the creamed butter mixture: 2 eggs, 1 teaspoon vanilla, and the milk mixture from Step #1. Mix: 2.5 cups flour, 1/2 teaspoons baking powder, 1/4 teaspoons salt, 4 tablespoons cocoa, 1/4 teaspoons baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon cloves. Add to creamed mixture and stir well. Stir in 2 cups peeled and diced zucchini and 1/2 cup mini-chocolate chips. Bake in a 9″ x 12″ greased baking pan at 350 degrees for about 40 minutes.
