Friday, August 16, 2013

Chocolate Zucchini Cake: More Please

  As serendipity would have it, zucchini season coincides with several birthdays in our clan. You can be sure that this cake was and will be part of the festivities.
It may not look like a birthday cake, but trust us, its taste makes up for its lack of dazzle. It's the best reason to grow zucchini and may even be the best reason to have a birthday--with the possible exception of presents. The zucchini renders it moister than most chocolate cakes and its crackly, brown sugar top might have you raiding your neighbor's garden for more big green monsters to shred.

1/2 cup margarine*
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups unpeeled zucchini, shredded
2 1/2 cups flour
4 tablespoons unsweetened cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup brown sugar
3/4 cup semisweet chocolate chips

Cream margarine and sugar together. Beat in oil, eggs and vanilla. Sift together dry ingredients. Add to creamed mixture along with buttermilk and zucchini. Mix until well blended. Spread in greased, 9 x 13-inch pan. Combine topping and sprinkle over top of batter. Bake at 350 degrees for 40-45 minutes.

*Note: butter can be substituted for the margarine, but expect the topping to sink into the batter more when butter is used. 

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