January 28, 2009
The winter hibernation drama continues. Weather not above 25 degrees in days, another foot or more of snow today. I just want to bake...and apparently my family wants to eat. I know two teenage boys can eat a lot, but I have just made my second cake since Monday. Did I mention the two bags of Oreos, I bought yesterday?
My daughter-in-law Danielle emailed me today and asked me for the Chocolate Zucchini Cake recipe. Oddly enough, I had bought zucchini (at a ridiculously high price) yesterday, thinking I would make Ian's favorite cake this weekend, to celebrate the end of mid-terms. That plan was moved up when I took a look at the cookie jar! So, I thought I'd share a very good recipe, that completely hides that it is somewhat good for you. At least that's the only way a green vegetable will end up in Ian's stomach. Grate the zucchini finely and there will be no tell tale green streaks, although I kind of like them to show. You can also add 1 tsp. cinnamon and 1/2 tsp. nutmeg withthe vanilla if you like that spice chocolate flavor, but I am not pushing my luck!
This is a moist, delicious and easy cake to tote someplace. Please let me know if you try it and tell me what you think.
Chocolate Zucchini Cake
2 1/4 c. sifted flour
1/2 unsweetened cocoa powder
1 t. baking soda
1 t. salt
1 3/4 c. sugar
1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. vegetable oil
2 large eggs
1 t. vanilla extract
1/2 c. buttermilk
2 c. finely grated, unpeeled, zucchini
1 6-ounce pkg. chocolate chips
3/4 c. chopped walnuts, optional
Preheat oven to 325 degrees. Butter and flour 13x9 inch pan. Sift flour, cocoa, baking soda and salt into medium bowl. Beat sugar, butter, and oil until well blended. Add eggs, one at the time, beating well after each addition. Beat in vanilla. Mix in dry ingredients alternately with the buttermilk. Mix in the grated zucchini. Pour into prepared pan. Sprinkle with chips and nuts.
Bake cake until tester inserted comes out clean, about 50 minutes. Cool cake completely in pan. Enjoy!!!