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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Using a food processor to shred zucchini, I bake up this lightly sweet cake often. There's just the right amount of chocolate in every bite.Leon Kingsley, Marshfield, Massachusetts Ingredients:
1/2 cup butter, softened |
1/2 cup canola oil |
1-3/4 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 to 1/2 teaspoon ground cloves |
1/2 cup buttermilk |
2 cups shredded peeled zucchini |
1/2 cup semisweet chocolate chips |
Directions:
1. In a bowl, cream butter, oil and sugar. Beat in eggs and vanilla. Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Mix well. Stir in zucchini. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with chocolate chips.
2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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