Randi is hosting a recipe exchange. I love getting new family favorites so had to be a part of this one. Here is a recipe from the Best of Bridge collection that everyone enjoys, and it helps use up our area's abundance of zucchini. It's also a great way to sneak veggies into a yummy tasting dessert.
Chocolate Zucchini Cake
1/4 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar ( I often cut the sugar in the recipes in this book, but can't remember if I have for this one before or not- you might want to experiment)
2 eggs
1 tsp vanilla
1/2 cup buttermilk or sour milk (or add 1/2 Tablespoon lemon juice or vinegar to 1/2 cup of regular milk to substitute. I do this for all my recipes calling for buttermilk)
2 1/2 cups flour
1/4 cup cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
2 cups grated zucchini
1/4 cup chocolate chips
Cream together butter, oil, sugar, eggs, vanilla, and buttermilk. Sift dry ingredients and add to creamed mixture. Mix in zucchini and chocolate chips. Bake in a greased and floured bundt pan at 325 F (160 C) for 45 minutes. This one is moist enough to just dust with icing sugar instead of icing. It's delish!
5 comments:
Yum-Mee! I don't have a garden, but accommodating friends and neighbors are always giving me zucchini from their abundant summer gardens.
I've made zucchini bread, which my family loves, but I'm partial to chocolate, myself. Your recipe does have chocolate! I can hardly wait for summer now. :-)
Thank you for stopping by my blog. I envy you, living so near the ocean. :-)
What a delicious recipe; thank you so much for sharing it.
Wish I could have a slice with you! :)
Yummy!
Your family is adorable!
Looks delish!----But I shall have to save it for later.......my pants are starting to scream.....shut your mouth! ;)
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