eacarson77@netscape.net | 68.113.25.78
Chocolate Chile Zucchini Cake
This is a great way to use up some of that extra zucchini.
2 1/2 cups Sifted flour
1/4 cup Unsweetened cocoa
1 tsp Baking soda
1 tsp Salt
1/2 cup Butter (room temperature)
1/2 cup Applesauce
2 Eggs
1 3/4 cups Granulated sugar
1 tsp Vanilla extract
2 tsp Chipotle chile powder
1/2 cup Buttermilk
2 cups Zucchini, grated
6 oz Semisweet chocolate chips
Preheat oven to 325 degrees.
Grease a 9 by 13 pan. Sift together flour, cocoa, baking soda and salt in a large mixing bowl. Set aside. In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light and fluffy. Beat in the eggs, one at a time. Next, add the vanilla and chile powder. Mix in the dry ingredients that have been set aside, alternating with the buttermilk. Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan. Bake for about 55 minutes or until a toothpick in center comes out clean. Cool cake in the pan on a wire rack.
