Sunday, September 2, 2012

Zucchini Cake

By Kathryn Washburn Breighner

We were invited to a dinner where we were bringing dessert. I wasn't happy with the fresh fruit selection at the farmers market for a pie but my garden was overflowing with zucchini.  The chocolate zucchini cake I concocted was a hit! There is not even a hint of zucchini flavor in this cake. It is moist and chocolatey....perfect.

In a bowl, cream:
1/2 c softened butter
1 3/4 c sugar

To it add and beat until smooth:

3 eggs added one at a time

Stir in:
1 1/2 t vanilla
1 1/2 t grated orange peel
2 c grated zucchini

Sift together:
2 1/2 c flour
3/4 c cocoa
1 t salt
2 1/2 t baking powder
1 1/2 t baking soda
1 t cinnamon

Add the flour mixture to the butter mixture in 3 batches and in between add:
1/2 milk

Stir in 3/4 c chopped nuts like walnuts or pecans.

Pour into a greased and floured bundt or angel food cake pan and bake for 45-50 minutes at 350 degrees F until a tooth pick inserted into the came comes out clean. 

Cool on a rack for 25 minutes or until cool to the touch. Then invert onto a cake or serving plate. Top with powdered sugar or a vanilla icing.

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