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Sugar Bowl Mix: Chocolate zucchini cake - recipe to print

Tuesday, July 13, 2010

Chocolate zucchini cake - recipe to print

4 ounces dark chocolate, coarsely chopped (I use 72% cocoa)
1/2 cup butter (1 stick)
1 1/4 cup sifted cake flour
1/4 cup natural unsweetend cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/4 cup buttermilk
1 1/2 cups grated zucchini (about 2 medium zucchinis)
1/2 cup chocolate chips

Melt the chocolate in a double boiler or in the microwave for 3 minutes on 50% power. Set aside to cool slightly.

Sift the flour, cocoa, baking powder, baking soda, and salt into a bowl.

Cream the butter and the sugar until light and fluffy. Add the eggs one at a time, beating each one well. Add the vanilla.

Add the flour and cocoa mixture.

Add the buttermilk, beating until well combined.

Beat in the chocolate, then the zucchini and finally the chocolate chips.

Pour the batter into 12 cupcake liners (or one 9" cake pan).

Bake at 350 degrees for 15-20 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let cool before frosting. 

Vanilla Cream Cheese Frosting
1 8 ounce package cream cheese
1/2 cup butter (1 stick)
1 teaspoon vanilla
1 pound confectioner's sugar
green sprinkles

Combine the cream cheese with the butter and the vanilla in a mixing bowl and beat until smooth. Gradually add the sugar while beating.  

Frost the cupcakes and decorate with green sprinkles.


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