Chocolate Tasting Vegetables! Zucchini Chip Snack Cake
Here's a mouth-watering dessert that is so rich, it doesn't need frosting. The shredded zucchini makes it especially moist. With a scoop of vanilla ice cream, this cake makes an unbeatable finale for any occasion!
- The Joys of Chocolate Tasting Vegetables
- Nutrition Facts
- Tips After Making This Cake
- Image References
The Joys of Chocolate Tasting Vegetables
So anyone who doesn't like vegetables knows what I mean when I say EWW!! Yes, I know that vegetables are good for you and I try to enjoy them, but because I have such a big sweet tooth I just can't stand the taste of plain, bland vegetables. Then my boyfriend's mother--who is an amazing cook--introduced me to the best of both worlds: chocolate cake with vegetables hidden inside!! And if I like it I know that all others will follow me in this endeavour to try to make something sweet be just a little more healthy for you!!
1/2 cup butter or margarine, softened
1-3/4 cups sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves (I changed this from the original recipie because I think ground cloves have a very STRONG flavor, but that is just me)
1/2 cup buttermilk
2 cups shredded peeled zucchini (shred it very finely, that way you won't even notice the zucchini within the cake!!)
2 cups (12 ounces) semisweet chocolate chips (you can add a little bit more if you feel the need, I felt the need!!)
In a large mixing bowl, cream butter and sugar. Beat in oil, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in zucchini. Pour into a greased 13in x 9in x 2in baking pan. Sprinkle with chocolate chips. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Yeild: 12-15 servings
1 serving (1 piece) equals 410 calories, 21g fat (9g saturated fat), 45mg cholesterol, 180 mg sodium, 55g carbohydrate, 2g fiber, 5g protein
Tips After Making This Cake
So yesterday I ended up making this cake for the first time. It came out really well, but with different results that when I had it over at my boyfriend's house.
First, I didn't feel that the sugar and butter creamed all that well. It seemed that there was a LOT of sugar for the amount of butter. This was really the only complication that I ran into, and despite that it came out fantastic!!
Second, the batter that I made came out a little thin so the chocolate chips sprinkled on top ended up sinking during the baking period. But this doesn't make a difference because it is chocolate and whether or not it is on the top of the cake or the bottom is really no difference as it still tastes delicious!! Apparently the batter should be thick so I must have ran into difficulties though I can't seem to figure out what exactly when amiss.
Oh, and one more thing, pairing this with vanilla ice cream makes it an unbelievable treat, so try out this recipie and you will NOT be disappointed!!!!
Image 1: http://www.tasteofhome.com/Recipes/Zucchini-Chip-Snack-Cake
Image 2: http://www.delish.com/recipes/cooking-recipes/zucchini-carpacchio-raspberry-vinegar-recipe
Image 3: http://www.diannesdishes.com/operation-baking-gals/
Image 4: http://www.delish.com/recipes/cooking-recipes/zucchini-carpacchio-raspberry-vinegar-recipe