Thursday, August 5, 2010

Chocolate Zucchini Cake

Thanks to CSA member from Bala Cynwyd, PA, for sending in this recipe from the November 1995 issue of Bon Appétit.

Chocolate Zucchini Cake
Serves 12

2¼ cups sifted all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1¾ cups sugar
½ cup (1 stick) unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated unpeeled zucchini (about 2½ medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
¾ cup chopped walnuts

Preheat oven to 325 degrees. Butter and flour 13"x9"x2" baking pan. 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. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

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