Recipe:
1/2 cup butter, softened
1/2 cup vegetable oil
1-3/4 cups sugar
2 eggs
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
[1/2 tsp salt]
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup buttermilk
2 cups shredded zucchini (I like to simply grate it)
In a stand mixer or large bowl, cream together butter, oil and sugar. Once smooth, add eggs-- one at a time-- beating well after each. Beat in vanilla. In a separate bowl, combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves. Add the flour mixture into the creamed mixture alternately with the buttermilk. Once incorporated, fold in the grated zucchini. Pour into a greased 9-x13-x2-inch baking pan, bake at 325 degrees for 45-50 minutes or until done. Cool for 10 minutes before serving.
If you'd like to try this frosting, I never have... but here it is!
1 cup flaked coconut
6 Tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup milk
{The recipe suggest to broil the frosted cake for 2-3 minutes or until golden brown. Cool before serving.}
Recipe from: Holben, Lois. "Chocolate Zucchini Cake". Taste of Home Annual Recipes: 2007. Ed. Michelle Bretl. Greendale, WI: Reiman Media Group, Inc (Taste of Home Books), 2006. 131.
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