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Creamy Cappuccino Frozen Dessert
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Chocolate Zucchini Snack Cake
Yield: Makes one 13 X 9-inch cake
Ingredients:
2-1/2
cups all-purpose flour
1/3
cup unsweetened cocoa powder
1
teaspoon baking soda
1/2
teaspoon salt
1-2/3
cups sugar
1/2
cup (1 stick) butter, softened
1/2
cup vegetable oil
2
eggs
1-1/2
teaspoons vanilla
1/2
cup buttermilk
2
cups shredded zucchini
3/4
cup chopped pecans
1
cup semisweet chocolate chips
Preparation:
1.
Preheat oven to 325°F. Grease and flour 13X9-inch baking pan. Combine flour, cocoa, baking soda and salt in medium bowl; set aside.
2.
Beat sugar, butter and oil in large bowl with electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
3.
Add flour mixture to butter mixture alternately with buttermilk, beating well after each addition. Stir in zucchini.
4.
Pour batter into prepared pan. Sprinkle with pecans and chocolate chips.
5.
Bake 55 minutes or until toothpick inserted in center comes out clean; cool on wire rack. Cut into squares.
This recipe appears in:
Cakes
