August 16, 2011

Chocolate Zucchini Cake

When you're up to your ears in zucchini and you want something different than the typical bread, try this rich and delicious cake! I made it the other day for my father-in-law-he has a severe allergy to anything green :) - when it passes the test with him you know it's good!

1/2 cup butter
1/2 cup canola oil
1-3/4 cups sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream, buttermilk, or yogurt
(I used buttermilk)
2-1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup chocolate chips
1 cup chocolate chips, for icing

Preheat the oven to 325 degrees. Lightly grease a 9x13 baking pan. In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs. Stir in the sour cream, buttermilk or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into prepared pan. Bake the cake for 30-35 minutes, until the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes. Remove the cake from the oven and use a rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a wire rack. 24 servings

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