Thursday, September 20, 2012

Gigi's Chocolate Zucchini Cake

When we were kids, our mom used to grow zucchini in the back yard, and in the summer we had tons and tons of zucchini to eat. This recipe is an updated version of our Grandmother's Chocolate Zucchini Cake. Moist, tender, and freezes beautifully. You can also bake this in a 9" x 13" cake pan and serve with vanilla ice cream.

Makes 1 cake  in a 9" x 13" x 2" pan or
2 standard loaf pans

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoons allspice
1/2 teaspoon salt
1/3 cup cocoa powder
3 large eggs
2 cups sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1  teaspoon vanilla
2 cups grated zucchini (packed)
1 cup chocolate chips
1 cup chopped pecans (optional)

1. Preheat the oven to 350 degrees.
2. Lightly grease the pan with either butter or vegetable oil.
3. In a medium bowl, mix together flour, baking powder and soda, spices, salt and cocoa powder.  Set aside.
3. In a large bowl, mix eggs and sugar until light and fluffy. (2 mins)
4. Add vegetable oil, buttermilk and vanilla. Mix till well blended.
5. Add in dry ingredients, blend lightly but thoroughly.
6. Add zucchini, chocolate chips and pecans, stir in manually just until incorporated.
7. Pour into prepared pan and bake for approximately 50 - 60 minutes until a toothpick comes out clean.

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