Use Zukes Now: Low Sugar Chocolate Zucchini Cake

SkypePhoto_20160731_17_14_22Its that time of year- too many zukes and patty pan squash – I made this Low Sugar Chocolate Zucchini Cake for my sons’ 21 B’day – remarkably like fudgy brownies and hugely delicious.   Not too sweet since I reduced the original King Arthur recipe’s sugar requirement

Uses 3 cups shredded Zucchini

  • 1 cup canola oil
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 1/2 cups Unbleached All-Purpose Flour
  • 3/4 cup  All-Purpose Baking Cocoa or Dutch-process cocoa
  • 2 teaspoons decaf coffee, optional but tasty
  • 3 cups shredded zucchini or patty pan squash

Directions

  1. Set oven to Preheat at 350degrees
  2. Spray a 9″ x 13″  or 12 in round pan  with PAM  cooking spray
  3. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, buttermilk and salt until smooth.
  4. Beat in the eggs.
  5. Mix in the zucchini
  6. Stir together n the baking soda, baking powder, and the flour, then stir into the oil mixture above
  7. Add the cocoa and espresso powder, mixing until smooth.
  8. Then pour the batter into the prepared pan.
  9. Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.
  10. or until a cake tester inserted in the center comes out clean.
  11. Remove the cake from the oven, Cool on a rack.
  12. Yield: 24 servings.

Icing

  • 1 pint whipped cream plus  ¼ cup cocoa powder plus ¼ cup sugar and 3tablespoons hot water to dissolve cocoa – then chill prior to adding to whipped cream

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Recipe compliments of Spring Hill Cottage   enjoy visiting our vacation rental cottage in Grass Valley CA