Zucchini Chocolate Cake Recipe
Ingredients
2 medium zucchini
1/2 cup (125 ml) butter or margarine, at room temperature
1/2 cup (125 ml) vegetable oil
1 3/4 cups (450 ml) sugar
2 eggs
1 teaspoon (5 ml) vanilla extract
1/2 cup (125 ml) dairy sour cream or yogurt
2 1/2 cups (625 ml) all-purpose flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) salt
1/3 cup (75 ml) unsweetened cocoa
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) ground cloves
1/3 cup (75 ml) semisweet chocolate pieces
Confectioners sugar
Directions
Preheat oven to 325°F (160°C).
Assemble Salad Maker with Shredder Disc and large bowl.
Process zucchini (you should have 2 cups or 500 ml); set aside.
Assemble Mixer.
In large mixer bowl, cream butter, oil, and sugar at MEDIUM-LOW.
Add eggs, vanilla extract, and sour cream; beat well at MEDIUM-LOW.
Add flour, baking soda, baking powder, salt, cocoa, cinnamon, and cloves; mix at LOW until flour is moistened then at MEDIUM-LOW until well mixed, adding zucchini near the end.
Pour batter into a greased 13x9*2-inch (33x23x5 cm) baking pan.
Sprinkle chocolate pieces over top.
Bake in preheated oven 40 to 45 minutes, or until toothpick inserted near center comes out clean.
Cool in pan on rack.
Sift confectioners sugar over top.
Assemble Salad Maker with Shredder Disc and large bowl.
Process zucchini (you should have 2 cups or 500 ml); set aside.
Assemble Mixer.
In large mixer bowl, cream butter, oil, and sugar at MEDIUM-LOW.
Add eggs, vanilla extract, and sour cream; beat well at MEDIUM-LOW.
Add flour, baking soda, baking powder, salt, cocoa, cinnamon, and cloves; mix at LOW until flour is moistened then at MEDIUM-LOW until well mixed, adding zucchini near the end.
Pour batter into a greased 13x9*2-inch (33x23x5 cm) baking pan.
Sprinkle chocolate pieces over top.
Bake in preheated oven 40 to 45 minutes, or until toothpick inserted near center comes out clean.
Cool in pan on rack.
Sift confectioners sugar over top.
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