Chocolate-Chip Zucchini Cake

Posted: Wednesday, July 22, 2009

1/2 cup (1 stick) butter

1/2 cup vegetable oil

1-3/4 cups sugar

2 large eggs

1/2 cup buttermilk or milk soured with 1 teaspoon vinegar

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1/4 cup unsweetened natural cocoa powder

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 pound zucchini, grated, drained and squeezed of excess water

1 cup (6-ounces) chocolate chips

1/2 cup chopped walnuts or pecans

Preheat oven to 325 degrees. Grease and flour a 9 x 13 baking pan. Bring butter, eggs and milk to room temperature. Sift flour with cocoa, baking powder, baking soda, salt and cinnamon; set aside. Cream butter and oil with sugar. Add eggs and blend until well mixed. Add flour mixture alternately with soured milk. Add zucchini and mix until blended. Fold in nuts and chocolate chips. Bake for 60-65 minutes, or until top springs back when lightly touched with your finger. Cool cake on a wire rack, then top with vanilla glaze. Serves 10.

Vanilla glaze:

1 cup sifted confectioners' sugar

Water (about 3 tablespoons)

1 teaspoon vanilla extract

Mix confectioners' sugar with vanilla and enough water and to make a slightly runny glaze. Using a fork, drizzle over cooled cake.

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