Wednesday, August 25, 2010

Garden Week: Chocolate Zuchini Cake

This is probably the best way to use up zucchini. It makes the most moist delicious cake you can imagine. My suggestions are to cook it in a but pan, and then dust it with powder sugar. If you make this, people will beg for the recipe, I promise.Oh, and you can think of it as healthy cake, because it has zucchini in it! Right?

*as soon as I make this again, I will get a picture up*

Chocolate Zucchini Cake

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan (I used a bundt pan). In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well.  Add zucchini and mix until evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting or just dust with some powdered sugar.

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