Put your garden zucchini
to sweet and tasty use in this moist cinnamon-scented chocolate
cake.
Chocolate
Zucchini Cake
- 2 1/4 cups all-purpose
flour
1/4 cup unsweetened cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt, optional
1 cup granulated sugar
1/2 cup butter or margarine, softened
3/4 cup applesauce
4 large eggs
1 tablespoon vanilla extract
2 cups shredded zucchini (about 1 1/2 to 2 small, 10-ounces)
Confectioners' (powdered) sugar
- In medium bowl, stir together
flour, cocoa, baking powder, baking soda, cinnamon and salt,
if desired. Set aside.
- In large mixing bowl at
medium speed, beat together sugar and butter until light and
fluffy. Beat in applesauce, eggs and vanilla until thoroughly
blended. Reduce mixer speed to low and gradually beat in reserved
flour mixture. Gently stir in zucchini. Pour into lightly greased
9-cup fluted tube pan.
- Bake in preheated 350°F
(175°C) oven until cake tester inserted in center comes out
clean, about 60 to 70 minutes. Cool on wire rack 10 minutes.
- With narrow spatula or
knife, loosen cake from pan and gently shake onto serving plate.
Cool completely. Dust with confectioners' sugar.
Makes 12 servings.
Recipe provided courtesy of The American Egg Board.
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