With zucchini in abundance. I made this
very dense, moist chocolate zucchini cake.
I defrosted the zucchini in the microwave,
poured off a little of the juice and the result
was good according to people who tried it.
You can use either frosting. Hope you enjoy
CHOCOLATE FUDGE ZUCCHINI CAKE
2 1/2 cups sugar
1 cup butter
1 cup buttermilk
4 cups of shredded zucchini
2 tsp vanilla
Mix dry ingredients together.
3 cups flour
1 cup cocoa
1 tsp salt
1 tsp soda
2 tsp baking powder
Cream butter, sugar, vanilla and eggs.
Alternate the buttermilk and the dry
ingredients mixing after each addition.
Fold in zucchini.
Grease and flour 9 x 13 cake pan.
Bake 350 45-60 minutes or until done. It depends
on how wet the zucchini is.
NOTE: I used 3 tbsp of lemon juice in a measuring cup
and added enough whipping cream to make 1 cup
of buttermilk.) I have used 1/2 & 1/2 , evaporated or
whole milk when I didn’t have buttermilk on hand.
Brown Butter Frosting
Melt 1 stick of butter in a frying pan and stirring
until it turns brownish color. Pour into bowl with
3 1/2 cups of powder sugar, 1 tsp. vanilla, 1/2 tsp
salt. Mix and add 3-4 Tbsp of water to make a
spreadable mixture. Frost right away on a cooled
Boil 2 minutes over medium heat:
1/2 cup milk
1 cup sugar
1 stick butter or margarine
Remove from heat and add 3/4 cup of chocolate
chips. Stir until melted and frost right away.
It’s the time of the year at Kennedy Secondary School when students finish their last tests and papers before the summer break. But on Monday, ... Read more