Thursday, September 05, 2013

Vegetables for Breakfast

I will not eat cake for breakfast.
I will not eat cake for breakfast.
I will not... oh what the heck... it's zucchini!


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
1 tsp vanilla
2 eggs
1 cup buttermilk
3 cups grated zucchini
Handful of chocolate chips

Heat oven to 325°F. Butter and flour a 13 x 9 x 2-inch baking pan. Sometimes I use two smaller pans and freeze one of them.

Sift the flours, cocoa powder, baking soda and salt into bowl. In another bowl, beat sugar, butter, oil and vanilla until light and creamy. Add eggs one at a time, beating well after each one. Add the dry ingredients in three parts, alternating with the buttermilk. Stir in the grated zucchini. 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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