Orange-Scented Chocolate Zucchini Cake

ugust 10, 2012 at 1:00 am

Plentiful zucchini put to sweet use

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OOrange-Scented Chocolate Zucchini Cake

Recipe from reneesgarden.com. The zucchini ensures this cake is very moist. Baking time will vary depending on the moisture of the zucchini. If zucchini seems too wet, slightly pat dry with paper towel before adding. 

2 cups sifted unbleached all-purpose flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

1/2 teaspoon cinnamon 

1/3 cup unsweetened cocoa 

13/4 cups sugar 

1/2 cup vegetable oil 

2 teaspoons freshly grated orange zest 

1 whole egg, slightly beaten 

3 egg whites, slightly beaten 

2 cups finely shredded, unpeeled zucchini 

1/3 cup buttermilk 

1 teaspoon vanilla 

1/2 cup chocolate chips 

Sifted powdered sugar for topping
Preheat oven to 350 degrees. Lightly grease and flour a round 10-inch springform baking pan.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa two times. In a large separate bowl, combine the sugar, oil and orange zest, mixing well. Add the whole egg and egg whites, one at a time, mixing well after each addition. Stir in the zucchini. Combine the buttermilk and vanilla in a separate cup.
Add the dry ingredients to the zucchini mixture, alternating with the buttermilk and vanilla, a third at a time, mixing well after each addition. Stir in the chocolate chips until just combined. Pour into prepared pan and bake 30 to 45 minutes, or until a wooden pick inserted in center comes out clean.
Let the cake cool on a wire rack for about 20 minutes, then run a knife around the edge of the springform pan, between the pan and the cake. Remove the sides of the pan. When the cake is completely cool, sprinkle with powdered sugar. Serves 10.

From The Detroit News: http://www.detroitnews.com/article/20120810/OPINION03/208100314#ixzz23dsvP0XC