One of the first comments I had read for this recipe was DO NOT MODIFY. So what do I do? I tinker with it. I swapped out the oil for apple sauce and substituted the buttermilk since I never have any on hand. I've added cinnamon and nutmeg a couple of times, which was good, but so far I have found this cake is best in its unadulterated chocolatey goodness. (Although I have seen a modification with espresso that I may have to try.)
Zucchini cake batter |
CHOCOLATE ZUCCHINI CAKE
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup butter, room temperature
1/2 cup unsweetened apple sauce
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk **
2 cups grated (well pressed/drained) unpeeled zucchini
1 cup semisweet chocolate chips
3/4 cup chopped walnuts
** 1.5 tsp lemon juice + a little yogurt + milk to make 1/2 cup
Preheat oven to 325°F. Grease and flour a bundt cake pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and apple sauce in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini, chips and nuts. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 60-65 minutes. Cool cake completely in pan.
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