Zucchini Bread variations (chocolate cake)
This is also known
as "how to use up extra zucchini without anyone knowing." This is the
same zucchini bread recipe, but with some modifications. I added cocoa
and chocolate chips and took out the cinnamon.
1 cup vegetable oil
2-4 cups zucchini, peeled, seeded, and cut into chunks
1/2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1-1/2 to 2 cups sugar
1/4 cup powdered cocoa
1/2 cup nuts, optional
1 cup mini chocolate chips, optional
In blender beat eggs until frothy. Add vegetable oil, zucchini, and
vanilla. Blend until zucchini is pureed (non-recognizable as zucchini). Add
nuts and blend only until nuts are chopped (turn blender on and off quickly).
In a large bowl, sift together dry ingredients. Mix in sugar. Pour zucchini
mixture into dry ingredients and mix well.
Bake the cake at 350° in a Bundt pan for 45-60 minutes,
in a jelly roll pan for 20 minutes, or a 9x13-inch pan for 30 minutes, or until
done. Dust with powdered sugar or frost with chocolate icing. No one will know
there is zucchini (or whole wheat flour, if using) in the cake unless you tell
them.
I put sliced almonds on the bottom of the Bundt pan and added 1/2 tsp. of almond extract for the cake pictured above.
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