My mom made this recently for her cooking class/Bible study she teaches & I thought I'd share. Will LOVES this ("chocolate cake, please Mommy" is a common phrase in our house now since he experienced it in Tyler) & even my 7 year old newphew, Hayden, who hates veggies & other than fried okra hasn't eaten a green veggie in years loved it! (Of course, we never told him it's packed with zucchini!) So- it's a great way to get veggies into your kids or your spouse if he doesn't like them!
This recipe is from the Allaire Timbers Inn located in Breckenridge, CO & makes a great breakfast cake. It would also be a yummy breakfast cake to take to a family with a new baby or someone in the hospital. Or, it could be great to make ahead of time when you've got overnight company coming & want a easy (& yummy) breakfast to serve.
Prep time: 20 min
Cook time: 45 min
Ingredients:
3 eggs
1 c vegetable oil
2 tsps salt
2 cups sugar
3 cups grated zucchini (approx 3 mid sized zucchini)- don't peel, just toss in your food processor because you want them finely grated
1 tsp cinnamon
2 tsps baking soda
1/3 tsp baking powder
2 tsp vanilla
2 1/3 cup flour
1/2 c unsweetened cocoa
optional: 1/2 cup nuts
Mix dry ingredients, including nuts if using. Mix oil, eggs, & zucchini in a small bowl & then add to dry ingredients. (This will look very dry for a little bit- don't add more oil or water- just keep stirring - there is moisture in the zucchini which will moisten the batter up after some good stirring/mixing!)
Pour into 2 greased mid sized loaf pans or 1 bundt pan. Bake for approx 45 minutes at 350 degrees.
Enjoy! (And don't share the secret ingredient! :))
1 thoughts:
That sounds yummy, I look forward to trying it this week!
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