Wednesday, July 4, 2012

Yellow Zucchini Chocolate Cake

- 1 & 1/2 Cups Shredded Zucchini (I used 2 yellow zucchinis)
- 1 Cup All Purpose Flour
- 1/2 Cup high quality Unsweetened Cocoa Flour
- 1 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- Dash of salt
- 1/2 Teaspoon Ground Cinnamon (I omitted)
- 1/2 Cup Canola Oil
- 1/2 Cup Sugar
- 1/2 Cup packed Brown Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Dark Chocolate Chips (optional- I omitted)

Preheat oven to 350 F.

In a bowl combine the oil and sugar. Add the eggs and vanilla whisking.

Mix the dry ingredients in another bowl.

Whisk in the dry ingredients into the wet and blend.

Oil a loaf pan, muffin tins or a square glass or metal baking dish, I used a 6 X 8 X 2 glass baking dish.

Add a strip of parchment in the pan that hands over the edge for easy removal of cake later on.

Bake for 40ish minutes in a loaf/square pan and 15-25 in muffin or cupcake tins.


*** I actually forgot the white sugar, and only added the brown (just a reading error) so while it was baking I prepped the remaining sugar with equal parts water and brought it to a boil on the stove in a saucepan, added a squeeze of lemon to make a simple syrup.

Once the cake was out and still hot I drizzled the syrup over and let it absorb, this sweetened it up nicely, it was a close save.

Recipe adapted from this blog

1 comment:

Sue/the view from great island said...

I love how dark and rich this looks, you'd never know there was yellow zucchini in there!