Thursday, September 6, 2012

Z is for Zucchini

If you have a yard overflowing with zucchini, this recipe is simple, and the cake that it makes is delicious.  Make it and serve it or make it and freeze it for another day. 

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. 

Moment of truth:  I didn't have my normal non-stick cooking spray Baker's Joy on hand, and used another product in the pantry, and the result was a bit of the cake was still caught on the pan.  Still tastes delicious!

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