I am still not sure why we would want to put zucchini into a chocolate cake, except perhaps to hide vegetables from children, but this cake was very good. You would never have known there was zucchini in it.
I did make a mistake, I did not have chocolate chips, so I put caramels on top. Not a good substitution, the caramel just got hard and sticky. If you try this, stick with chocolate chips!
Ingredients:
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp. salt
1 3/4 cups sugar
1/2 cup butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6 oz. package semi-sweet chocolate chips (about 1 cup)
3/4 cups chopped walnuts
Directions:
Preheat oven to 325*. Butter and flour 13x9x2 inch baking pan. Sift flour, cocoa powder, baking soda, and salt into a medium bowl. Beat sugar, butter, and oil in large bowl until blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Mix in flour mixture 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.
The Bon Appetit Cookbook
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