Meanwhile, my garden is producing...well... produce! like crazy, not the least of which is the zucchini. And you know what THAT means.... (you don't?)
It's CHOCOLATE ZUCCHINI CAKE TIME!! :D
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| Yummy with blueberries or raspberries. Pottery mug by NC artist Frumpy. (And don't you love my chicken pitcher? I have a funky chicken in every room. ) |
I stumbled across this recipe in Southern Living several years ago when my boys were little and didn't like many vegetables. Nothing like a little stealth cooking! This cake is so delicious and moist...you would never know it's packed full of zucchini. It remains a favorite at our house! Here's the recipe:
Prepare a tubed cake pan (Bundt or straight sides) by greasing with shortening and dusting with cocoa (works like flour but doesn't leave your cake all white-powdery afterwards. And, it's more chocolate. What's better?)
Preheat oven to 350*
Combine these and set aside:
3 C all-purpose flour
1 1/2 t. baking powder
1 t baking soda
1 t salt
Next:
4 large eggs
3 C sugar
3 (1 oz.) unsweetened chocolate baking squares, melted (pop them in the micro for about 20 seconds)
1 1/2 C vegetable oil
3 C grated zucchini (I do mine in the food processor)
Beat the eggs at medium speed with an electric mixer, gradually adding the sugar and beating until well combined. Add oil and melted chocolate, continue beating until well blended. Gradually add the flour mixture beating at low speed until blended. Fold in zucchini. Pour into prepared pan and bake for 1 hour and 15 minutes. Let cool in pan for about 10-15 minutes, turn out onto cake plate and cool completely. Sprinkle with powdered sugar and enjoy!
Back to painting now...
1 comment:
Yum! I had to pin that! Growing up my grandmother made zuchinni bread and I just thought it was some sort of seasoning. Lol! I LOVE it with butter and grape jelly! I already have 2c. packs of shredded zuchinni in the freezer to make some. I have to make some 3c. packs now. Thanks! Sorry you are still studio-less.
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