Chocolate Chip Zucchini Cake
A guest post from Michelle:
Ah, the end of summer and all the delicious vegetables in our produce box are extra wonderful! Here is a great recipe that we tried that is so moist and yummy. It uses zucchini, a member of the squash family, which provides lots of vitamin A. My family loves this cake. The zucchini helps keep the cake moist and my children don’t mind that they are eating cooked zucchini inside the cake!
½ cup butter, softened
½ cup vegetable oil (or equivalent substitute)
1 2/3 cups organic sugar
1 ½ teaspoons vanilla
2 ½ cups flour
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
2 cups zucchini, peeled and shredded/grated
¾ cup + ½ cup organic chocolate chips, divided
Preheat oven to 325 degrees. (I know, baking in the summer is hot, but choose a day that is not over 90 degrees.) Hint: reduce oven by 25 degrees if you are using a glass pan.
Grease and flour a 13 x 9 inch baking pan.
1. Beat butter, oil and sugar in a large bowl until fluffy. Add eggs, one at a time, beating well. Add vanilla.
2. Combine dry ingredients, then add to wet ingredients alternately with buttermilk.
3. Stir in zucchini and ¾ cup of chocolate chips.
4. Pour into pan, then sprinkle top with ½ cup chocolate chips.
Bake 55 minutes.
Cool and eat. YUM!
originally posted on brewersorganics.com