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Receta Zucchini Chocolate Cake
by Salad Foodie

Zucchini Chocolate Cake

If there's a most-requested recipe for my year this would be it. Mini-chocolate chips and chopped pecans serve as the "frosting" for this cake. I like to make this a day or night ahead, because I like the mini-chips to harden but if you like them soft and a little gooey, serve the same day.

Calificación: 4.7/5
Avg. 4.7/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 20 servings

Va Bien Con: milk, coffee

Ingredientes

  • 2 cups sugar
  • 3/4 cup cooking oil
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups shredded zucchini
  • 1 cup (6 ounces) mini-chocolate chips
  • 1/2 cup finely chopped pecans

Direcciones

  1. In large mixing bowl beat sugar, oil and eggs for 1 minute.
  2. Add buttermilk and vanilla; beat one additional minute.
  3. In another bowl combine the flour, cocoa, baking soda, and salt.
  4. Stir dry ingredients and zucchini into egg mixture, mixing just until blended.
  5. Pour into a 9" x 13" greased baking pan. Bake at 350 degrees F. for 15-20 minutes until cake top is beginning to set.
  6. Leaving pan in oven, carefully sprinkle cake top with chocolate chips and pecans.
  7. Continue baking 10-15 more minutes until cake is set, and toothpick tests clean in center. Remove from oven and cool on a wire rack.
  8. Yield: 16 to 24 servings depending on size cut.