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Dark Chocolate Zucchini Snacking Cake

Warm cake with a dollop of
ice cream & a sprig
of chocolate mint.
No matter how often I check the zucchini, there is always a giant one hiding in an out-of- the-way place! However, those big ones are great in baked good — simply wash, cut into quarters, cut away all the seeds, shred, and then use for zucchini pancakes or any number of zucchini-based recipes, including this new one . . .
  
Dark Chocolate  Zucchini Snacking Cake Yield: one 8” square cake
⅔ cup packed brown sugar 
1 stick (½ cup) butter softened 
1 egg
½ cup plain Greek yogurt 
½ teaspoon vanilla
1 ¼ cups all-purpose flour 
⅓ cup unsweetened dark chocolate cocoa 
½  teaspoon baking soda 
½  teaspoon salt 
1 teaspoon ground cinnamon
1 cup shredded zucchini 
½ cup real dark chocolate chips 
½ cup chopped walnuts

Frosting
½  cup dark chocolate chips 
½  cup butterscotch baking chips
  1. Heat oven to 350º. Spray an 8-inch square baking pan with pan release; set aside.
  2. Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy. 
  3. Add egg, yogurt and vanilla; continue beating until well mixed.
  4. Combine flour, cocoa, baking soda, salt and cinnamon in bowl.
  5. Gradually add to butter mixture, beating well after each addition.
  6. Stir in zucchini, ½  cup chocolate chip and chopped walnuts.
  7. Pour into prepared pan.
  8. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
  9. Frosting: Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan. Heat over low heat, stirring occasionally, 4–5 minutes or until smooth.
  10. Spread over cake.
Other recipes that use grated zucchini: 
Zucchini Muffins (healthier version)

Recipe without photos . . .
Dark Chocolate  Zucchini Snacking Cake Yield: one 8” square cake
⅔ cup packed brown sugar 
1 stick (½ cup) butter softened 
1 egg
½ cup plain Greek yogurt 
½ teaspoon vanilla
1 ¼ cups all-purpose flour 
⅓ cup unsweetened dark chocolate cocoa 
½  teaspoon baking soda 
½  teaspoon salt 
1 teaspoon ground cinnamon
1 cup shredded zucchini 
½ cup real dark chocolate chips 
½ cup chopped walnuts

Frosting
½  cup dark chocolate chips 
½  cup butterscotch baking chips
  1. Heat oven to 350º. Spray an 8-inch square baking pan with pan release; set aside.
  2. Combine brown sugar and butter in bowl; beat at medium speed until light and fluffy. 
  3. Add egg, yogurt and vanilla; continue beating until well mixed.
  4. Combine flour, cocoa, baking soda, salt and cinnamon in bowl.
  5. Gradually add to butter mixture, beating well after each addition.
  6. Stir in zucchini, ½  cup chocolate chip and chopped walnuts.
  7. Pour into prepared pan.
  8. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
  9. Frosting: Combine 1/2 cup chocolate chips and butterscotch chips in 1-quart saucepan. Heat over low heat, stirring occasionally, 4–5 minutes or until smooth.
  10. Spread over cake.

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