This past week went by SO quickly I can hardly believe it's time for another installment of Monday Munchies! I was at my Missouri home last week for my dad's retirement, and I found some zucchini in the fridge that really needed to be used. If I learned anything about cooking from my dad, it's that chocolate zucchini cake is one of the best ways to get your daily recommended amount of veggies eaten. He also claims that since the cake has vegetables, it can be consumed for breakfast...I'll let you be the final judge of that! It's a rich and delicious chocolate cake, and for zucchini haters, you'd never know it was in there. Also, make sure you have a glass of milk with your slice of cake, it's kind of a necessity!
Chocolate Zucchini Cake
1/2 c. butter
1/2 c, vegetable oil
1 3/4 c. sugar
1 t. vanilla
1 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 large eggs
1/2 cup buttermilk (you can also substitute sour cream or yogurt)
2 1/2 c. flour
3/4 c, Dutch-process cocoa
2 c. shredded zucchini
1 1/2 c. chocolate chips
Directions:
Preheat the oven to 325°F. Lighlty grease a 9" x 13" pan.
In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.
Stir in the buttermilk alternately with the flour. Then add the cocoa, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.
Spoon the batter into the prepared pan. Sprinkle remaining 1 c. chocolate chips evenly over the top of the batter. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set.
Remove the cake from oven, and eat it warm. Serve with some powdered sugar sprinkled over the top and maybe a drizzle of chocolate sauce. Enjoy those vegetables!
Source: Adapted from King Arthur Flour
Source: Adapted from King Arthur Flour
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