YIELD:
8
PREP TIME:
15 Minutes
COOK TIME: 45 Minutes
INGREDIENTS
1 chocolate cake mix
4 eggs
3/4 cup good salad oil, such as Canola
3/4 cup sour cream or plain yogurt
3 cups finely shredded zucchini, NOT peeled, but cored and seeds and soft center removed
1 tsp each vanilla, lemon and almond flavoring
1 tsp each cinnamon and allspice
-no other liquid; the zucchini is the liquid-
DIRECTIONS
This recipe is shared by Christine Riveland, a retired Home Economics teacher who, evidently, also has lotsa extra zucchini!
Narrative
Put everything into a mixing bowl and beat until all is well combined.
Bake in a well-greased and floured 9×13 inch pan at 325 degrees F for 45 minutes.
Test for done-ness.
Let cool and cut into squares. Lightly frost, if desired, but this is good “as is” and stays moist.