Tuesday, August 24, 2010

Got Extra?

This year - we have zucchini. Between all the family we have been able to keep up with it for the most part.  Mostly we eat it raw with a little bit of dip or we saute it up with a bunch of other veggies.  I have shared the zucchini pie recipe and now I will share another one of my favorites.

Chocolate Zucchini cake.  This is the best recipe I have found.  Nice and moist, chocolatey and good for you Smiley from millan.netLOL.  Ok, maybe not good for you but we can pretend.  Here is the recipe from Epicurious  It has a 4Fork rating.  It comes highly recommended.

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips  (I use mini chocolate chips and I do throw a few extra into the batter.)
3/4 cup chopped walnuts

Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Of course I can never wait for it to completely cool.   I like to eat it when the chocolate chips on the top are still soft and gooey accompanied by a big glass of cold milk.

Ta Ta for now
Smiley from millan.net

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