Today's recipe is perfect when you have children who will not eat vegetables.__ This is a delicious chocolate cake with nothing more and nothing less than zucchini. I decided to share it today because it's National Zucchini Bread Day. I hope you like it!
Read more ¿Qué Más? Try this low calorie, super flavorful grilled asparagus
Chocolate and zucchini cake
Yield 12 portions
Ingredients:
8 Tbs. of unsalted butter
1 1/4 cups of super fine sugar
1/4 cup of vegetable oil
3 eggs
2 3/4 cups of unbleached flour
1/2 cup of sweet ground chocolate and cocoa (I used Ghirardelli)
1 Tsp. of salt
1 Tsp. of vanilla extract
1 Tsp. of baking powder
1 Tsp. of baking soda
1/2 cup of buttermilk
2 cups of shredded zucchini squeezed in a cheese clothe to take away the liquid
1/4 cup of confectioner's sugar
Directions:
Have all the ingredients at room temperature. Preheat the oven to 350°F. Grease and flour a 9-by-3 inch cake pan.
Mix the flour, ground chocolate, baking powder, baking soda and salt in a mixing bowl and set aside. In another mixing bowl beat the butter with an electric mixer for 1 minute on low speed.
Add the sugar, increase the speed and beat it for about 3-4 minutes until fluffy. Add the oil and beat until incorporated. Add one egg at time, beating for 1 minute each time until incorporated. Occasionally scrap down the sides of the bowl.
Add the vanilla extract. When the mixture is creamy, add the flour chocolate mix alternating with the buttermilk, beginning and ending with the buttermilk.
Add the zucchini and mix.
Pour the batter in the previously prepared cake pan and bake it for 1 hour, until a toothpick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack and let it cool for 10 minutes. Unmold the cake and let them completely cool down before dusting with the confectioner's sugar.
More of my recipes at my cooking blog Savoir Faire | The Pleasures of the Palate
Image via Enriqueta Lemoine
