 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 15 |
|
This moist, chocolatey cake makes good use of summerâs bounty of zucchini. Serve it alone or with fresh berries. âWeda Mosellie, Phillipsburg, New Jersey Ingredients:
1/2 cup butter, softened |
1-3/4 cups sugar |
1/2 cup canola oil |
2 eggs |
1 teaspoon vanilla extract |
1 cup 2% milk |
1/2 cup buttermilk |
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 salt |
2 cups shredded zucchini |
1/2 cup semisweet chocolate chips |
confectioners' sugar |
Directions:
1. Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini.
2. Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Yield: 15 servings.
|
|