Okay, gentle readers. It’s nearly 2am, and my Chocolate Zucchini Cake is already baking comfortably in the oven.
This post won’t be quite as thorough as usual, because, my eyes are beginning to take on that glassy, listless, insomnia-glaze . . . the excitement on Dexter notwithstanding.
I’ll let you all clicky the linky for the ingredients, but here’s basically what went down.
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
I followed the recipe just about exactly, except I didn’t use walnuts (didn’t have ’em), and I replaced the buttermilk with yogurt. I did that because, when I didn’t have buttermilk, I asked Chef Google, and Chef Google told me it was okay.
The cake took exactly as long as it takes to watch Season 2, Episode 11 of Dexter. It’s a doozy. I certainly recommend it for all your baking needs.