From Market to Plate: Chocolate Zucchini Snack Cake
We love incorporating zucchini into salads, side dishes, and mains, but we wouldn't be true South Dakotans if we didn't stir it into baked goods. This week's Zucchini Chocolate Snack Cake is the simply sweet dessert, snack (and even breakfast!) that goes with a big glass of cold milk as well as a fresh cup of coffee.
The warmth of cinnamon and cloves blend with the chocolate, shredded zucchini adds moistness, and the sprinkle of chopped walnuts and chocolate chips on top allow you to skip the frosting.
Get your zucchini at this week's Burke Area Farmers Market 5:30 to 7:00 at the Burke City Park!
Chocolate Zucchini Snack Cake
1/2 cup butter, softened
1/2 cup Canola oil
1 3/4 cups sugar
1 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups zucchini, grated (I leave the skin on; peel if you feel the need.)
Preheat oven to 325.
Cream butter, oil, and sugar. Add eggs, vanilla, and buttermilk.
Stir in dry ingredients and beat well. Stir in zucchini.
Pour into a 9x13 pan that has been coated with non-stick cooking spray.
Sprinkle chocolate chips and nuts over the top.
Bake for 45 to 60 minutes, or until pick inserted in center comes out clean. (beware of melty chocolate chips on your testing pick)