Wednesday, 15 October 2014

Helen's Chocolate Zucchini Cake

It's been a while since our last guest post, but after the delicious roundup from our Savoury Cakeup I thought you would appreciate a sweet cake! Helen is a regular at our Cakeups and always delights us with the most delicious baked goods. She has kindly shared the recipe for her chocolate zucchini cake which she brought along to our Cakeup at Local Press and I personally can't wait to try it! Thanks Helen.

Chocolate Zucchini Cake

  • 1 3/4 cups sugar
  • 1/2 cup grapeseed oil
  • 2 eggs, lightly beaten
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 cups grated zucchini
  • 1 cup dark chocolate chips
  • 1/2 cup chopped nuts (I used pecans,walnuts and brazil nuts, but use whatever you have), toasted

  • In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.

  • Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 180° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean (note: this second part took much longer for me, maybe half an hour all up. Just keep going at 10 minute intervals until you are satisfied that the cake is cooked through). Cool on a wire rack 

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