Tuesday, October 5, 2010

Zucchini Cake

Not the best picture, but I promise you, this cake is light, fluffy and will satisfy any chocolate craving. You'd never know it had zucchini in it at all! I like making it in a bundt cake and drizzling a chocolate sauce over the top, but you can make it in a bread pan and eat it plain.INGREDIENTS:
1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
2 1/2 cups flour
4 TBSP. baking cocoa
1/2 tsp. bakin powder
1 tsp. baking soda
1/2 tsp. cinnamon
2-3 cups zucchini (chop in a food processor)
1/2 cup chocolate chips

Beat the butter, oil and sugar well. Beat in the eggs, add the vanilla and sour cream. Dump in dry ingredients and beat into mixture, stir in zucchini. Pour into a greased and floured bundt cake or into loaf pans and bake at 325 for 1 hour. Cool in pan for 15 minutes.

If your like me, glaze with 3/4 cup whipping cream and 3/4 cup semi-sweet chocolate chips and 3/4 cup milk chocolate chips, melted over low heat.

1 comment:

Dave Berndt said...

I've made this twice now! Excellent! The only change I made is to double the cinnamon in the recipe.