This dark chocolate cake would never lead you to believe it was made with a vegetable. This was made with frozen zucchini from last summer's garden, which we grated in the food processor. The recipe is below :) 4.5 Blings
~ April & Sylvia
Chocolate Zucchini Cake Recipe
Ingredients
- 2 1/2 cups regular all-purpose flour, unsifted
- 1/2 cup cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup Crisco
- 1/2 cup sugar
- 10 packets Stevia powder
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons grated orange peel
- 3 cups coarsely shredded zucchini
- 1/2 cup milk
- 1/4 cup dark Rum
- 1 cup chopped walnuts or pecans
- 1/4 teaspoon each of Allspice, Ginger, Cardiamin, and Cloves
- Glaze (directions follow)
Method
Preheat the oven to 350°F.1 Combine the flour, cocoa, baking powder, soda, salt, Allspice, Ginger, Cardiamin, Cloves, and cinnamon; set aside.
2 With a mixer, beat together the butter, Stevia and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, rum, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake. Glaze: Mix together 1/4 cups powdered sugar, 1/2 cup melted chocolate chips, 1 teaspoon vanilla, and 1/4 cup dark Rum. Beat until smooth. Pour onto cake while still warm.
Chill cake before serving. Makes 10-12 servings, NOT! Try 6 pigs realistically.
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