Monday, July 30, 2012
Recipe: Chocolate-Chip Zucchini Cake
This year we finally had success....a zucchini actually grew in our garden, and boy was it huge.
Knowing I didn't want it to spoil, I had DH shred up the zucchini last night as he watched the Olympics and I pullled out my handy-dandy Pillsbury Joy of Baking cookbook for the Chocolate-Chip Zucchini Cake recipe.
As I go to pull together all the ingredients, I can't find the butter...none in the refrigerator, none in the freezer, and none downstairs in the storage freezer.
NO BUTTER IN THE HOUSE? Really?
Once the Real Housewives of New Jersey finishes, I hop into the car and drive to Trader Joe's to get some butter...four pounds.
Thought maybe I should share this recipe with you, as it's definitely zucchini season now....and this recipe is truly the best!
CHOCOLATE CHIP ZUCCHINI CAKE
Sheet cakes are perfect for any occasion and they're quick and easy to make. This one is great baked as a loaf and left unfrosted, or can be frosted with your favorite chocolate frosting. Choose small, firm zucchini to use in this recipe.
1 1/2 cups sugar
1/2 cup butter, softened
1/4 cup oil
1 teaspoon vanilla
2 1/2 cups all purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 cup buttermilk
2 cups shredded zucchini
1/2 to 1 cup semi-sweet chocolate chips
1/2 cup chopped nuts
Heat oven to 350 degrees. Grease and flour 13x9-inch pan. In a large bowl combine, sugar, butter, oil, vanilla and eggs; beat well. Add flour, cocoa, baking soda and buttermilk; blend well. Fold in zucchini, chocolate chips, and nuts. Spread in greased and floured pan.
Bake at 350 degrees for 35 to 45 minutes or until toothpick inserted into center comes out clean. Cool completely. Frost as desired.
Yield: 16 servings
High Altitude: Above 3,500 feet: Bake at 375 degrees for 30-40 minutes
Nutrition Information: Let's just say you really, really don't want to know.