We've been enjoying some friends' zucchini surpluses these last few weeks. I've made this cake twice, and it is great. Tonight I turned it into a punch bowl cake (crumbled and layered with chocolate pudding and whipped cream) and brought it to our RS picnic. Very tasty!
Chocolate Zucchini Cake
1/2 c butter
1/2 c vegetable oil
1 3/4 c granulated sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 c yogurt
2 1/2 c flour
3/4 c Dutch-process cocoa
2 c shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 c chocolate chips
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
Stir in the yogurt alternately with the flour. Then add the cocoa, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.
Spoon the batter into the prepared pan. Bake the cake for 35-40 minutes, till the top springs back lightly when touched, or until a cake tester inserted in the center comes out clean. Cool on a rack. Top with whipped cream
2 comments:
OH, that looks yummy. SO sorry I missed the RS event.
MMM thanks for posting the recipe...now I can indulge even more!
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