Friday, July 31, 2009

Another use for zucchini

Chocolate Zucchini Cake
I heard that the previous recipes were well received and that another one would be welcomed. This recipe is not low-cal, but makes a most delicious chocolate cake.

I made two cakes and and will wrap individual pieces in plastic wrap and store in the freezer. The pieces can be thawed and warmed in the microwave and topped with a little ice cream!!

Chocolate Zucchini Cake
1/2 C shortening
1 3/4 C sugar
1 tsp vanilla
2 eggs
1/2 C oil
1/2 C sour cream or buttermilk
2 1/2 C flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
5 Tbs cocoa
2 C shredded zucchini

Pour into greased 9 x 13" pan. Sprinkle 1/2 C to 1 C each chopped walnuts and chocolate chips over cake.
Bake at 350 for 45 minutes.
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