Thursday, September 11, 2014

Chocolate Zucchini Cake

Chocolate Zucchini Cake
This is the time of the year that everyone with zucchini in their garden is trying to find someone to "please take them".  This is a nice moist cake and no one will ever suspect there is zucchini in the ingredients.
1/2 cup margarine or butter (1 stick), room temperature
13/4 cups sugar
1/2 cup oil
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk or sour milk (1/2 cup milk plus   

   1 tsp. white vinegar = sour milk)
21/2 cups flour
4 Tbsp cocoa powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 cups grated zucchini, peeled if desired, 

   drained (about 2 medium)
12 oz. semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 325° (for a glass pan) or 350° (for a metal pan). 

In a mixing bowl, cream together the room temperature margarine/butter and sugar. Add the oil, eggs, vanilla and buttermilk and mix well. 

In a small bowl, combine the flour, cocoa, baking soda, cinnamon and salt. Gradually add to the wet ingredients and mix well.

Fold in the zucchini. Pour into a greased and floured 9x13 pan. Sprinkle the chocolate chips and nuts over the top of the cake. 

Bake at 325° for 45-50 minutes or at 350° for 35-40 minutes. Let cool before cutting. 

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