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1/1 Photo of Elizabeth's Chocolate Zucchini Cake
I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.
Units: US | Metric
Serving Size: 1 (101 g)
Servings Per Recipe: 16