Sunday, August 8, 2010

Chocolate Zucchini Cake

I have to admit I was drooling over the chocolate cake that my sister in law recently made, until I heard there was zucchini in it. I was absolutely shocked when it turned out to be one of the best cakes I’ve ever eaten!
She tweaked a recipe that she found on epicurious.
  • 2 1/4 cups sifted all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (OR 1/2 cup greek yogurt and 1/4 cup soymilk)
  • 2 -1/2 cups grated unpeeled zucchini (about 2 1/2 medium)
  • 1 6-ounce package (about 1 cup) semisweet chocolate chips
  • 3/4 cup chopped walnuts

Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan [I found that using three loaf pans instead makes the cake even more deliciously moist]. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Stir in grated zucchini chocolate chips and nuts. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 50 minutes [The loaves take 30-40 minutes]. Cool cake completely in pan.You can see the original recipe and read reviews of it here.
I've made it way too often lately!


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