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Chocolate Zucchini Cake |
Vegetarian: see Editor's note for vegan variation
2 1/2 cups flour
1/2 cup cocoa powder
1 1/2 tsp baking soda
2 1/2 tsp baking powder
1 tsp sea salt
3/4 cup butter, softened
1 1/3 cup sugar
3 eggs
1 Tbsp vanilla
3 cups grated zucchini (you can choose to peel it or not)
1/2 cup buttermilk
1 cup semi sweet chocolate chips
Whisk the dry ingredients together. In a separate mixing bowl cream the butter and sugar together, then add the eggs one at a time, the vanilla, and the grated zucchini. Add dry ingredient mixture to the creamed mixture alternating with the buttermilk. Mix well. Stir in the chocolate chips. Pour into greased and floured pans. Bake at 350 until done, approx. 40-50 minutes.
Vegan variation: use Earth Balance instead of butter. Stir one tablespoon ground flax seed into three tablespoons of water to replace one egg. To make soy or rice milk into "buttermilk" add a drop of lemon juice or apple cider vinegar. (substitution tips from the Post Punk Kitchen: http://www.theppk.com/veganbaking.html
Compiled by Allison Ritto, the Litterbox Recipes Coordinator and Fiction Editor.
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