 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Here's a mouthwatering dessert that is so rich, it doesn't need frosting. The shredded zucchini makes it especially moist. With a scoop of vanilla ice cream, this cake makes an unbeatable finale for any occasion.Mared Metzger Beling, Eagle River, Alaska Ingredients:
1/2 cup butter, softened |
1-3/4 cups sugar |
2 eggs |
1/2 cup canola oil |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 cup buttermilk |
2 cups shredded peeled zucchini |
2 cups (12 ounces) semisweet chocolate chips |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in zucchini.
2. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
|
|