ELIZABETH'S CHOCOLATE ZUCCHINI CAKE
I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.
Provided by NitaD
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Melt chocolate, oil and butter at low heat.
- Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
- In another bowl sift together flour, cocoa, soda, baking powder and salt.
- Mix all ingredients alternating wet and dry.
- Finally add zucchini.
- Bake in greased and floured Bundt pan at 350 degrees F.
- For 40-60 minutes or until straw comes out clean.
Nutrition Facts : Calories 321.1, Fat 19.7, SaturatedFat 8.6, Cholesterol 50.3, Sodium 422.8, Carbohydrate 36.2, Fiber 3.1, Sugar 19.9, Protein 5.1
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