Chocolate Zucchini Cake

Makes 1 9x13 pan

Ingrediants:

DRY:
2 1/2 cups 625 mL white flour
1/4 cup 60 mL cocoa
1 tsp 5 mL baking soda
1/2 tsp 2 mL baking powder
1/2 tsp 2 mL cinnamon
1/2 tsp 2 mL allspice
WET:
2 cups 500 mL grated zucchini
1 cup 250 mL vegetable oil
1 cup 250 mL white sugar
1/2 cup 125 mL buttermilk or equivilent
3 3 eggs
1 tsp 5 mL vanilla extract
TOPPING:
3/4 cup 180 mL chocolate chips
1/2 cup 125 mL sliced almonds

Instructions:

  1. Scrub the zucchinis thoroughly and chop about 1/2 cm (1/4 inch) off the ends. Grate them into a large measuing cup.
  2. Blend the rest of the wet ingrediants in a large bowl with the handblender.
  3. Seperately, mix the dry ingrediants together in another bowl.
  4. Stir the zucchinis and the "dry" mixture into "wet" mixture.
  5. Grease the 9x13 pan.
  6. Pour the batter into the pan.
  7. Sprinkle the chocolate chips and sliced almonds on top of the cake. You don't have to mix them together first.
  8. Bake at 350F (175C) for about 50 minutes. You should be able to stick a toothpick into the center and have it come out dry.

Notes:


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