[gardeners] Choc. Zucchini Cake
drusus@golden.net (gardeners@globalgarden.com)
Mon, 13 Jul 1998 16:42:44 -0400
I think this is better than mayo cake. I have had tomato juice cake which
is pretty good, though. I don't know sauerkraut cake, though, and I'm
suprised I haven't even heard of it in this German area.
The z. cake is Joyce Schillen's recipe, posted several years ago on
Gardens-L. She called it zucchini bread, but I think it's a cake. See for
yourself.
Chocolate Zucchini Cake
2 1/2 C all-purpose flour
1/2 C cocoa
2 1/2 tsp. baking powder
1 1/2 tsp soda
1 tsp salt
1 tsp cinnamon
3/4 C soft butter or marg.
2 C sugar or 1 1/3 C powdered fructose
3 eggs
2 tsp vanilla
2 tsp grated orange peel
2 C coarsely grated zucchini
1/2 cup milk
1 C chopped pecans or walnuts
Beat butter and sugar together, add eggs and beat well. Add vanilla,
orange peel and zucchini. Sift dry ingredients together and add
alternately with milk to mixture. Add nuts last.
Pour into 10 inch tube pan and bake at 350 degrees fahreinheit for ca 1
hour until knife comes out clean. Glaze or decorate with powdered sugar.
Comments:
1. I sometimes substitute 4 double squares of cooking chocolate for the
cocoa, adding it melted at some logical spot. I can't remember exactly
where.
2. I never add salt and I use real butter.
3. I regularly leave out the cinnamon, vanilla and orange peel or
substitute something else.
4. I have never tried fructose and sometimes I cut the sugar by a 1/2 cup.
5. I regularly forget the milk and nuts.
6. I usually add a little more zucchini and grate it very finely, not
coarsely. It's not visible after baking.
7. Glaze is overkill.
8. This cake keeps and stays moist up to a week.
9. The batter needs to be stiffer than a cake batter, almost like a quick
bread.
10. This is an incredible chocolate cake.
Please post the sauerkraut cake, Pat.
Lucinda.