Thursday, August 26, 2010

Chocolate Zucchini Cake


1/2 cup butter, softened
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
2 1/2 cups flour
1/4 cup baking cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup buttermilk (or plain yogurt or sour cream)
2 cups shredded zucchini

Frosting:
1 cup shredded coconut
6 TBS. butter, softened
2/3 cup brown sugar
1/2 cup chopped walnuts
1/4 cup milk

In a large bowl, beat butter, oil, and sugar until smooth.  Add eggs, one at a time, beating well.  Beat in vanilla.  Combine flour, cocoa, baking soda, baking powder, cinnamon, and cloves;  add to batter alternately with buttermilk.  Fold in zucchini.  Pour into greased 13"X9"X2" pan.  Bake at 325 degrees for 45-50 minutes.  Cool on wire rack for 10 minutes.

In a bowl, combine frosting ingredients.  Spread over warm cake.  Broil 4-6 inces from heat for 2-3 minutes until golden brown (be careful...can burn very quickly!)  Cool completely before serving.   serves 12-15.





I made it without the frosting, and I used a little vanilla ice cream and fresh berries instead.  
From a friend, Debbie Terry

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