Wednesday, March 22, 2017
Chocolate Zucchini Cake.
I'm at it again!
And this time it's healthy eating...
Ok, maybe not.
But it's gooood!
And it's the perfect way of getting rid of your abundance of zucchinis!
In the summer I shred my zucchinis and freeze them in 3 cup increments. That way
I'm ready to roll whenever I need to make this cake.
Before I proceed, you're going to need a Bundt pan.
I've never done it in cupcake form, but I assume it would work well.
It's a heavy cake and that's why it wouldn't work well in a regular
cake pan. It takes forever to cook in a Bundt pan.
So here goes.
Chocolate Zucchini Cake
1/2 cup butter
1/2 cup oil
1 tsp vanilla
1/4 cup milk
2 1/2 cups flour
1/4 tsp baking soda
1 1/2 cup sugar
3 cups shredded and peeled zucchini
1/4 cup cocoa
1 tsp salt
Mix butter, sugar, oil, eggs, vanilla and milk in a bowl.
Sift flour, cocoa, baking soda and salt together.
Blend in together. Mix well.
Bake in Bundt pan at 350 degrees Fahrenheit for 50-60 minutes.
When you insert a toothpick and it comes out clean, it's ready.
Serve plain or with whipped cream.
Have a Blessed Evening