At our last working-bee shared lunch, I allowed myself a slice of the deliciously moist and gleaming chocolate cake as a special treat. Mmmm-mm, it did not disappoint. So when I spied Ann collecting the remaining cake and her container, I couldn't help but ask her about the recipe. To my surprise and delight, it contains a whopping 3 cups of zucchini. Nature's bounty - no wonder it tastes so good!
Ann generously sent me a copy of her recipe as requested and here it is below. Enjoy!
Prepare a 25cm (10 inches) square baking tin or pan by lining it with two strips of baking paper.
125g butter
1 C brown sugar
1/2 C white sugar
3 eggs
2 and 1/2 cups of flour
1/2 C yogurt
1/4 C Cocoa
2 tsp baking soda
1 tsp cinnamon
1/2 tsp mixed spice
1/2 tsp salt
3 C (350g) grated zucchini
1/2 to 1 C small pieces of chocolate - optional.
Cream butter and sugars together until light and creamy. Do not hurry this step. Use a mixer or food processor.
Add the eggs, one at a time, with a spoonful of the measured flour to prevent the mixture from curdling. Add the vanilla and yogurt and mix well.
Sift the dry ingredients together. Stir into the wet mix along with the grated zucchini. Turn into the prepared baking tin. Sprinkle with the pieces of chocolate if using.
Bake at 170 C for 45 minutes, or until the centre feels firm and a skewer comes out cleanly.
YUM.
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