Posted by Faithful Foodie
August 24th, 2009 
1 Comment
Double Chocolate Zucchini Cake with Pecans
Double Chocolate Zucchini Cake with Pecans
Yum!
Zucchini is in abundance!!! An anonymous co-worker is so desperate to get rid of some of hers that she left a bag of it in the faculty lounge along with a photocopied sheet of recipes! I fell for it and helped myself to some zucchini and the recipes. This cake is adapted from one of those recipes. It has a rich, moist chocolate flavor that is not overly sweet. The pecans add a nice layer of flavor and a little crunch to the bite. You’d never know that there is zucchini squash in it. Enjoy!
Ingredients
1/2 C. softened butter
1/2 C. oil
1 3/4 C. sugar
2 eggs
1 t. vanilla
1/2 C. sour milk (place 2 t. vinegar in bottom of 1/2 C. measure and fill w/milk)
2 1/2 C. four
4 T. cocoa
1/ t. baking powder
1 t. baking soda
2 C. shredded zucchini
1-12 oz. pkg. Hershey’s Special Dark chocolate chips
1 C. chopped pecans
Cream butter, oil, & sugar. Add eggs, vanilla, and sour milk and beat well. Mix the dry ingredients together & add to creamed mixture. Beat well. Stir in zucchini and 1 C. of chocolate chips.
In a greased and lightly floured bundt pan sprinkle the pecans followed by the remaining chocolate chips. Pour the prepared batter over the top of the nuts and chocolate chips. Bake at 325 degrees for appoximately 1 hour or until toothpick inserted into center comes out clean. Cool for 15 minutes and invert on a cake plate. When completely cooled sprinkle with powdered sugar. Serve with whipped cream as garnish. Serves 12.
That looks ridiculously delicious! I am definitely going to have to try this recipe. I love baked goods with zucchini in them and just got the idea from my mother-in-law to try chocolate and zucchini together. Your cake is fabulous and gorgeous, can’t wait to try it for myself!