Ingredients
-
6
-
1/2
-
1/2
-
1 1/2
-
3
-
1
-
1/3
-
2
-
1/3
-
2
-
2
-
1
-
3
-
-
Directions
Elizabeth’s Chocolate Zucchini Cake, I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze She would also use whole wheat pastry flour I have also used bittersweet chocolate with great results Sour cream or yogurt can be substituted for the buttermilk , Moist and dense I like a cake with some heft Baked in a deep 9×13 for about 45 minutes Covered with a cooked chocolate frosting and toasted walnuts YUM!, Wow! This is the best chocolate cake I have EVER had! Period
used Ghirardelli semisweet baking chocolate I subbed half of the zucchini for yellow squash because we had loads of it in t he garden (did that with other recipes, too, and they come out the same) The squash/zucchini really adds to the moistness I made it as a bundt cake, unfrosted, and it took 50 minutes to cook in my oven
I will say, this isn’t a healthy cake–the amount of butter, sugar, and white flour pretty much cancels out the squash, but it is an incredible dessert–better than chocolate cake without squash, by far
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Steps
|
1
Done
|
Melt Chocolate, Oil and Butter at Low Heat. |
|
2
Done
|
Mix Together in Seperate Bowl Sugar, Eggs,Vanilla and Dairy Choice. |
|
3
Done
|
in Another Bowl Sift Together Flour, Cocoa, Soda, Baking Powder and Salt. |
|
4
Done
|
Mix All Ingredients Alternating Wet and Dry. |
|
5
Done
|
Finally Add Zucchini. |
|
6
Done
|
Bake in Greased and Floured Bundt Pan at 350 Degrees F. |
|
7
Done
|
For 40-60 Minutes or Until Straw Comes Out Clean. |
