Monday, September 12, 2011

The Season for Chocolate Zucchini Cake

There is one very large zucchini left in my garden. I'm seeing how big it will grow before frost forces it indoors. And then I can make even more zucchini chocolate cakes!


Chocolate Zucchini Cake

2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temp
1/2 cup canola oil
2 large eggs
1 tsp vanilla
1/2 cup buttermilk
3 cups grated zucchini

1 tsp grated orange peel (optional)
Handful of chocolate chips

Heat oven to 325°F. Butter and flour a 13 x 9 x 2-inch baking pan.

Sift the flours, cocoa powder, baking soda and salt into bowl. In another bowl, beat sugar, butter and oil until light and creamy. Add eggs one at a time, beating well after each one. Beat in vanilla. Add the dry ingredients alternating with the buttermilk, with three additions of each. Mix in zucchini and orange peel. Pour batter into pan and sprinkle with chocolate chips.

Bake 40-50 minutes, until a knife inserted in centre of cake comes out clean.



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