This post begins with a tragedy and a word of warning. REFRIGERATE THIS CAKE. If you do not, it will get moldy and you will have to throw out more than half of it and you can probably still hear my anguished cries. *sniffle*
But enough doom and gloom, before this “unfortunate incident”, I was raving to everyone about how great it tasted and how happy I was with how the cake turned out. It’s moist, but still light and very chocolately. And fear not, I’ve got tons of zucchini and plan to make it again soon. The full recipe is after the jump.
The recipe starts out pretty basic and has the consistency of a regular pudding cake, until the 2 cups (!) of grated zucchini are added. Hidden veggies are still some of my favorite veggies.
Top with 2 cups of chocolate chips and a half cup of chopped walnuts, and the cake comes out as pretty as it does tasty!
Chocolate Chip Zucchini Cake, via Penzeys
1/2 cup margarine, room temperature (butter is fine too)
1 3/4 cups sugar
1/2 cup oil
1 teaspoon vanilla extract
1/2 cup buttermilk
2 1/2 cups flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated zucchini, drained
2 cups semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
1. Grease and flour a 9×13 pan. Preheat oven to 325° (glass pan) or 350° (metal pan).
2. Cream together the margarine and sugar.
3. Add the oil, eggs, vanilla, and buttermilk and mix well.
4. In a small bowl, combine the flour, cocoa, baking soda, cinnamon and salt.
5. Gradually add the dry ingredients to wet ingredients, mixing well.
6. Fold in the zucchini.
7. Pour into pan, sprinkling chocolate chips and nuts on top of the cake.
8. Bake at 325 for 45-50 minutes or at 350 for 35-40 minutes.
9. When cool, PUT IT IN THE FRIDGE ALREADY.