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German Chocolate Zucchini Cake
This recipe is the result of a bumper crop of zucchini, my husband's love of German Chocolate Cake and inspiration from a high school friend's introduction to zucchini bread. Now you can enjoy your garden's zucchini even more!
Recommended Servings
1/4 cup margarine or butter
3/4 cup water
2/3 cup packed brown sugar
1 cup shredded coconut
1 1/2 cups miniature marshmallows
1 1/2 cups miniature marshmallows
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk or soured milk (add 1/2 Tbl. lemon juice to room temp milk and let it set for 5 minutes)
2 1/2 cups all-purpose flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp salt
2 tsp. baking soda
4 Tbsp. cocoa
3 cups packed zucchini, peeled, shredded
1 cup semisweet chocolate chips
In a small saucepan, melt butter or margarine with water. Stir in 2/3 cup brown sugar until dissolved. Pour syrup into bottom of an ungreased 9 x 13 pan. Sprinkle coconut, marshmallows and nuts over syrup. In a large bowl cream together sugars and butter. Mix in oil, eggs, vanilla and buttermilk (or soured milk). Sift in remaining dry ingredients and stir until well-blended. Add zucchini and mix well. Slowly pour into cake pan, taking care to cover all of the syrup and push batter to the sides of the pan. Sprinkle chocolate chips over the batter and bake on center rack for 45 to 50 minutes until toothpick comes out clean. (To substitute soured milk for the buttermilk, add 1 1/2 tsp. of lemon juice to 1/2 cup milk and let stand at room temperature for 10 - 15 minutes.) Allow to cool on rack. Invert the cake onto a serving tray. Frost the sides of the cake with chocolate frosting. Store covered in the refrigerator.

Servings: 12

Nutritional information per serving

No nutrition information available

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