Monday, August 1, 2011

Recipe of the Week by Linda VanDyke (My Awesome Cousin) Chocolate Buttermilk Zuchinni Cake

This recipe comes via my cousin Linda who is a creative powerhouse!
When life gives you zuchinni, make zuchinni cake!

Summertime brings a wealth of home-grown garden harvests that honestly just don't know what to do with. Add to that all of the bags of produce the neighbors show up with from their gardens! My cousin Linda recently posted this photo of a masterpiece of a cake! Her neighbor had dropped a zucchini off at Linda's door, having too much to use herself.

Presenting: Chocolate Buttermilk Zucchini Cake!

You will need:
1/2 c. buttermilk
1 t. vanilla
2 c. sifted all purpose flour
1 t. baking soda
1/2 t. cinnamon
1/4 t. cloves
1/2 t. salt
4 T. cocoa powder
1/4 c. walnuts chopped
6 oz. semi sweet chocolate chips

  1. Heat oven to 325 degrees
  2. Grease and flour a bundt pan.
  3. Cream together butter, oil, sugar.
  4. Add 1 egg at a time. blend in the buttermilk, vanilla,with the other ingredients.
  5. Blend well.
  6. Sift the dry ingredients. and add to the above.
  7. Add the grated zuchinni and blend well.
  8. Pour mixture into the bundt pan.
  9. Top with the chocolate chips, and walnuts.
  10. Bake for 45-50 minutes.
I used 4 oz. milk choc. chips, butter, vanilla, and milk beat with electric mixer. (Make sure to heat the chocolate chips.)

Wait for cake to cool completely, and then frost!

1 comment:

  1. One thing I would like to point out, the zucchini makes the cake very dense. So if you like it a little more fluffy-then you might want to decrease the amount of zucchini.