Love the bright color of the zucchini in this recipe. My son did the grating of the zucchini. Made it easy for me. So, I took 1/2 cup melted butter, 1 cup sugar, 1/2 teaspoon salt and 1 large egg. I mixed that together. Then, I added in 1/2 teaspoon vanilla, 3 Tablespoons sour cream and 1 cup of finely grated zucchini.
Then, the dry stuff. I added in 1 cup of flour, 1/4 cup unsweetened cocoa powder, 1/2 cup chocolate chips and 1/2 cup chopped walnuts. Mix. Nice.
Spray pan with cooking spray, pour batter into pan, and bake at 350 degrees. This recipe was originally for cupcakes. I decided to do a small round instead. I cooked this for about 30 plus minutes..checking it quite frequently, since I was not sure of the baking time.
It turned out just fine. This cake is heavy....very dense.
Yum....fancied it up with a little powdered sugar. Whip cream or a nice scoop of vanilla ice cream would have been nice, also. But, lets talk TRUTH. My family was not that thrilled about this cake. It was not a hit. I liked it because I prefer homemade and it tasted like it was good for you-ha! So, give it a try and let me know your opinion. To make and bake...or not to make and bake!!!!!
Recipe is from the the May 2010 magazine, Everyday Food!
Mmm! Looks divine! Aaron has been asking me to make a zucchini cake for a while so now I have a good recipe to use!
ReplyDeleteI love that you are willing to tell the TRUTH. My family probably wouldn't be cheering for it either...because of the healthiness of the taste. I would probably LOVE it for that exact reason. Wonderful pictures.
ReplyDelete