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| Whole Wheat Zucchini Chocolate Cake |
1/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup buttermilk or milk soured with 2 tsp. vinegar
1 tsp salt
2 1/2 cups whole wheat flour
4 Tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
2 cups finely diced, peeled zucchini
1/2 cup chocolate chips
powdered sugar icing if desired
Stir yogurt and oil with sugar, and then add eggs, vanilla, and buttermilk (or soured milk). Sift together flour, cocoa, baking powder, salt and soda. Add liquid mixture. Stir in zucchini and turn into greased and floured 9 x 13 baking pan. Sprinkle the top with chocolate chips and bake at 325 degrees F for 400-45 minutes. When cool, frost with icing if desired.
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| comments: The cake was good, very moist, definitely a good way to use up zucchini. My kids weren't very happy with the texture (from the whole wheat) but I've since discovered that it IS my wheat grinder. I spoke with someone at a kitchen supply store who told me that the Magic Mill did grind wheat a little coarser than the newer mills and (naturally) she even recommended one. |
