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Zucchini Chocolate Cake is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 1/3 cups sugar
1/2 cup (1 stick) butter, room temperature
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon fresh lemon juice
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
Pinch of salt
2 cups grated zucchini
Powdered sugar
Preheat oven to 325 degrees. Grease and flour a 9 x 13 inch baking pan. Mix sugar, butter and oil in a large bowl. Combine milk and lemon juice in a small bowl and add to sugar mixture. Add eggs and vanilla and blend well. Sift together flour and cocoa. Add baking soda, cinnamon, baking powder and salt to dry ingredients and blend well. Stir into sugar mixture. Mix in zucchini. Pour into the prepared pan. Bake until tester inserted in center comes out clean, about 40 minutes. Cool to room temperature. Sprinkle top of cake with powdered sugar before serving. Makes 12 servings.
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