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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chocolate-Chile Zucchini Cake Recipe

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This recipe for Chocolate-Chile Zucchini Cake is from "BEAT THE STEW", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ c. flour *( I use 1½ c. gluten-free flour & 1 c. almond flour.)
½ c. unsweetened cocoa*
1 tsp. baking soda
1 tsp. salt
½ c. butter
½ c. vegetable oil* (I use olive oil*.)
1¾ c. sugar
2 eggs
1 tsp. vanilla*
1 Tbs. red chile powder* ( I use 1 tsp. cayenne pepper* & 2 tsp. paprika*.)
½ c. buttermilk
2 c. grated zuccchini* (I use any type of summer squash.)
6 oz. semisweet chocolate chips*
¾ c. chopped walnuts ( I sometimes use pecans*.)
Directions:
Directions:
Stir together flour, cocoa, baking soda, and salt in mixing bowl. In separate bowl, mix butter, oil, sugar and eggs. Add vanilla and chile powder. Mix in the dry ingredients and buttermilk. Mix in zucchini. Pour batter into greased 13x9 pan. Sprinkle top with chocolate chips and nuts. Bake at 325º for 50-55 minutes or until toothpick inserted in center comes out clean.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I am a flora & fauna geek. This is from the cookbook "Bats in the Pantry." All of the ingredients marked with an * are ones that bats pollinate and in doing so, disperse seeds and eat insects that harm those crops.

 

 

 

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