November 18, 2008
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A recipe for Mlle Robillard
Chocolate Zucchini Cake
2 1/4 c sifted all purpose flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 3/4 c sugar
1/2 c ( 1 stick) unsalted butter, room temperature
1/2 c vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 c buttermilk
2 c grated unpeeled zucchini (I am generous with the zucchini, it makes the cake moist)
1 6-ounce pkg (about 1 cup) semisweet chocolate chips
3/4 c chopped walnuts
Preheat oven to 325. Butter and flour 13x9x2 inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Min in dry ingredients alternately with buttermilk in 3 additons each. Mix in grated zucchini. pour batter into prepared pan. Sprinkle nuts and chocolate chips over. (nuts then chips on top)
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Comments (6)
That looks AMAZING. Thanks for sharing the recipe!
Looks delicious…next summer, I am going to grow some zucchini and then I can make this.
@ugotafriend - Can’t you buy them in the grocery? They aren’t expenisive even out of season and it only takes two small ones.
@perelandra30 - I figure that will give me enough time and exercise to lose weight so that I can enjoy.
Do you think it would taste the same if you replaced the oil with applesauce? ~ L
@empress8411 - I don’t see why not since there is really so little oil. I wouldn’t, however, replace both the butter and the oil. The appeal of this cake is how very moist it is and the zucchini and the buttermilk are not the whole secret.