Monday, July 12, 2010

Chocolate Zucchini Cake

Chocolate Zucchini Cake   I found a recipe for a chocolate zucchini cake, but I modified the recipe slightly by omitting the nutmeg and using white flour instead of wheat. This cake is very moist! As you can see, I barely got a picture of it before my family ate it up! We didn't even frost it!

Chocolate Zucchini Cake
   ½ cup brown sugar
   ¼ cup sugar
   ¼ cup butter
   ¼ cup oil (or applesauce)
   2 eggs
   1 tsp vanilla
   ¼ cup buttermilk
   1¼ cup flour (can use whole wheat)
   ½ teaspoon cinnamon
   ½ teaspoon salt
   2 teaspoons baking soda
   ¼ cup cocoa
   2 cups zucchini, grated
   ½ cup nilk chocolate chips

Preheat oven to 325 degrees. Cream sugars, butter, and oil together in a large bowl. Add eggs, vanilla, and buttermilk. Mix well. In a separate bowl, mix the remaining dry ingredients together. Add to sugar mixture. Fold in zucchini. Pour into greased & floured 8" x 11" (or 9" x 9") baking dish. Sprinkle the top of the cake with the chocolate chips. Bake for 30-40 minutes or until inserted toothpick comes out clean.

If you don't have any buttermilk, here is a great substitute:
   Combine 1 cup milk and 1 Tbsp lemon juice.
   Let sit for 5 minutes.

If you double this recipe... use an 11" x 14" pan.

No comments:

Post a Comment