Chocolate Zucchini Cake
Zucchini adds moistness and texture to your chocolate cake. Bake this every year when the garden harvest comes in or after your first trip to the farmers' market.
INGREDIENTS | SERVES 12
- ¾ cup butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup sour cream
- 1 18.25-ounce box chocolate cake mix with pudding
- 1 medium zucchini, grated
- 1 12-ounce tub prepared chocolate frosting
Preheat oven to 325°F. Grease and flour a bundt pan. Set aside.
In a large mixing bowl, cream butter, eggs, vanilla extract, and almond extract. Slowly incorporate the sour cream. Add cake mix. Fold in grated zucchini.
Spoon batter into the cake pan and shake until batter is level. Bake 45 minutes or until a toothpick comes out clean.
Cool cake completely before inverting pan onto serving platter. Frost cake with prepared frosting.
Some cooks peel zucchini before grating, but others maintain that the peel contains most of the nutrients. Both are perfectly acceptable. If, however, you decide to use the peel in your cake, please take the time to thoroughly wash the zucchini. Conventional farming can leave pesticides and waxes on the squash that you may not want in your cake.