This is a recipe that I got from a friend and it is by far the best zucchini-chocolate cake I’ve ever had the pleasure to taste. Quick and easy to make. Can also be made in a bundt-shaped pan, if you want it to look extra special.
INGREDIENTS
¼ C. butter
½ C. vegetable oil
¾ -1 C. white or light brown sugar (to taste)
2 free range eggs, beaten
1-1 ½ teas. pure vanilla extract
½ C. buttermilk
2 ½ C. unbleached white flour
4 T. unsweetened cocoa powder
½ teas. EACH baking powder, baking soda, cinnamon, nutmeg and salt
2 C. grated zucchini (peeled first)
1/2 C. chocolate chips
PREPARATION
Preheat oven to 325. Grease and flour a 9” x 13” cake pan or large bundt pan and set aside.
In a large mixing bowl, cream together the butter, vegetable oil, sugar and eggs. Add the vanilla and buttermilk and stir to combine thoroughly.Gradually add remaining ingredients, in the order they are given. Pour batter into prepared cake pan and bake 45 minutes or until toothpick inserted in center of cake comes out clean.
Cool thoroughly and enjoy!!!!
NOT Just For Vegetarians
Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman
www.notjustforveg.com
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