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Tuesday, August 24, 2010

Zucchini Chocolate Cake

Summer will soon be over, at least in a leisurely, sleeping in, no school sense. Gardens are in full force and zucchini is stacking high at the CSA my family joined. Here's something sweet but sneaky to share. :)

Zucchini Chocolate Cake

2 1/2 c. AP flour
1 1/3 c. granulated sugar
1/3 c. cocoa powder
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. salt
1/2 c. applesauce
1/2 c. milk
1/2 c. butter, softened
1 t. vanilla
2 eggs
2 c. zucchini, shredded (about 2 medium)
1 c. chocolate chips
Sifted powder sugar

1. Grease and flour pan(s), set aside.

2. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder, cinnamon, and salt. Add applesauce, milk, butter, and vanilla. Beat with an electric mixer on low. Add eggs and zucchini and beat on medium speed for 2 minutes.

3. Spread into prepared pan. Bake at 350 for approximately 35 minutes for 13" x 9" pan, 25 minutes for 2-8" rounds, and 20 minutes for 24 cupcakes. Cool on a wire rack. Sprinkle with powdered sugar before serving.

Make ahead tip: Can be frozen up to 1 week. Cool and wrap tightly before freezing. Thaw at room temperature and sprinkle with powdered sugar before serving.

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