Wednesday, August 26, 2009

Dealing with the Plethora, IV

Chocolate Zucchini Cake

This recipe is my adaptation of a recipe in the G.M. Girl's Club Cookbook. It is probably best to use a stand mixer to put this one together.

Preheat oven to 325 degrees.
Grease (well) and flour a Bundt pan, or a 9x13" cake pan.

Cream together in large bowl:
3/4 cup margarine (or butter)
3 eggs
2 cups sugar

Beat in:
1/4 cup orange juice (or lemon juice)
1/2 cup milk
2 t. vanilla extract (substitute coconut extract for a rich flavor)

Stir in:
2 cups grated zucchini (I've used up to 3 or 4 cups of zucchini, and it doesn't seem to be a problem)

Sift together in a separate bowl, then stir into wet ingredients:
2 1/2 cup flour
1/2 cup cocoa
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. cinnamon

Optional stir ins:
1 cup chopped nuts or chocolate chips

Spread evenly in pan, then bake for 50 minutes to an hour, until it tests done with a toothpick.
Frost the cooled cake, or not. I don't think it needs any additions, except if you really wanted to splurge on the calories, add ice cream and warm chocolate sauce.

NOTE: A great version I made years ago and jotted down included additions of raspberry flavored chips, 1/4 cup fresh mint, chopped, and 1/4 t. peppermint extract.

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