Thursday, September 6, 2012
Z is for Zucchini
Chocolate Zucchini Cake
Makes 1 9-inch Bundt
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended---it may look curdled.
Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients, and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes,
until a skewer inserted into the center comes out clean.
Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.