Stonebridge Carob Zucchini Cake

Stonebridge Carob Zucchini Cake
This recipe has been in my family for years as chocolate zucchini cake but I substitute carob because I like that flavor. Either works great--just use cocoa powder instead of carob. See notes for cupcake baking time too.
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  1. 1/4 cup margarine or butter (if butter, soften to room temp first)
  2. 1/2 cup olive or other vegetable oil
  3. 1 3/4 cup sugar (I use turbinado; cane would work too)
  4. 2 eggs
  5. 1 tsp vanilla
  6. 1/2 cup buttermilk (can substitute yogurt or add 1 1/2 TBL lemon juice or vinegar to regular milk or use non-dairy milk)
  7. 2 1/2 cups flour
  8. 4 TBL carob powder (or cocoa powder)
  9. 1/2 tsp baking powder
  10. 1 tsp salt
  11. 1 tsp baking soda
  12. 2 cups grated zucchini
  13. 1 cup chopped walnuts for topping
  14. 1 cup carob chips for topping
  1. Oil 9 x 13 baking pan.
  2. Preheat oven to 350.
  3. Grate 1 very large or 2 medium zucchini to make 2 cups.
  4. Squeeze moisture out of the grated zucchini and set aside.
  5. Cream together margarine or butter, oil, and sugar until smooth.
  6. Beat in 2 eggs until blended.
  7. Add buttermilk or substitute and vanilla until blended.
  8. Add dry ingredients (flour, carob, baking powder, baking soda, salt) to the mix together and then fold in lightly; don't over beat.
  9. Gently stir in zucchini until evenly distributed.
  10. Spoon into oiled baking pan.
  11. Sprinkle walnuts and carob chips on top.
  12. Bake 45 minutes until middle springs back when pushed with your finger.
  13. Cool completely and enjoy.
  1. For cupcakes, fill 1/3 full and bake at 375 for 20 minutes. Makes 30-36 cupcakes.
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