Chocolate Zucchini Cake

Name: Chocolate Zucchini Cake
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 2 medium zucchini, trimmed and grated on large holes of box grater; 9 tbsp. butter, at room temperature; 2 3 ⁄ 4 cups flour; 1 ⁄ 4 cup unsweetened cocoa; 1 1 ⁄ 4 tsp. baking soda; 1 tsp. salt; 1 1 ⁄ 2 cups cups sugar; 1 ⁄ 2 cup corn oil; 2 eggs; 1 tsp. vanilla extract; 1 ⁄ 2 cup buttermilk; 1 ⁄ 4 cup confectioners' sugar

Serves
serves 8

FARIDEH SADEGHIN

A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk.

Ingredients

2 medium zucchini, trimmed and grated on large holes of box grater
9 tbsp. butter, at room temperature
2 ³⁄₄ cups flour
¹⁄₄ cup unsweetened cocoa
1 ¹⁄₄ tsp. baking soda
1 tsp. salt
1 ¹⁄₂ cups cups sugar
¹⁄₂ cup corn oil
2 eggs
1 tsp. vanilla extract
¹⁄₂ cup buttermilk
¹⁄₄ cup confectioners' sugar

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Instructions

Step 1

Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.

Step 2

Preheat oven to 325º. Butter a deep 9" cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.

Step 3

Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini.

Step 4

Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.