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CHOCOLATE ZUCCHINI CAKE
Our CFO, Darlene Hawley, contributed this delicious recipe at the peak of zucchini season this year. It was a big hit in the office. If you’re looking for moist, rustic, doubly-chocolatey comfort-food, here you go. Top this cake simply with sifted powdered sugar, or go rich with your favorite buttercream or cream cheese frosting.
Ingredients
- 1/2 Cup Butter or 3/8 c. Coconut Oil
- 1/2 Cup Vegetable Oil
- 1 3/4 Cup Sugar
- 2 Eggs
- 1 tsp. Vanilla
- 1/2 Cup Green Valley Organics Lactose Free Plain Kefir
- 1 tsp. White Vinegar
- 2 1/2 Cup Unbleached Flour
- 4 Tbsp. Unsweetened Cocoa
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1 tsp. Baking soda
- 2 1/2 Cups Zucchini, shredded
- 1/2 Cup Semisweet chocolate chips
- 1/4 Cup Nuts, chopped (optional)
Directions
- Grease & flour two 9” cake pans.
- Mix vinegar into kefir.
- Cream butter or coconut oil, vegetable oil, and sugar.
- Add eggs, vanilla and kefir.
- In a seperate bowl, sift flour, cocoa, salt, cinnamon, baking powder and baking soda.
- Blend sifted mixture into creamed mixture. Add zucchini.
- Pour batter into pans; sprinkle chocolate chips and nuts on top.
- Bake for 45 min. at 325 degrees.
