Mels Kitchen Cafe
YIELD: MAKES 9X13-INCH CAKE
I don't squeeze any excess liquid out of the zucchini for this recipe; however, previously frozen, shredded zucchini tends to be a bit more liquidy so if using thawed zucchini that's been frozen, you might drain slightly.
This cake is delicious all by itself! But it's also super tasty with chocolate frosting or my favorite, lightly sweetened chocolate whipped cream. For the cream, combine 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1/3 cup cocoa powder (Dutch-process cocoa powder is delicious here but you can use natural, unsweetened too), 1/2 teaspoon vanilla. Whip until thick and creamy.
My Aunt Marilyn says this recipe works great in a bundt pan - bake for about 45-50 minutes.
INGREDIENTS
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups (11.25 ounces) granulated sugar
3/4 cup buttermilk (homemade version here)
1/2 cup melted coconut oil, avocado oil, canola oil or vegetable oil
2 cup shredded zucchini (10 ounces)
1 1/2 cup (7.5 ounces) all-purpose flour
1/2 cup (2 ounces) natural, unsweetened cocoa powder
3/4 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
DIRECTIONS
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Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk and oil.
Stir in the shredded zucchini.
Add the flour, cocoa powder, salt, soda and baking powder.
Stir until just combined and no dry streaks remain.
Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
Let cool completely.
Serve alone, with chocolate frosting or a dollop of lightly sweetened chocolate whipped cream (see note above).
Recipe Source: adapted slightly from my Aunt Marilyn (I reduce the sugar from 2 cups to 1 1/2 cups, as well as reducing the oil a bit, and use buttermilk instead of milk)
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