Vanilla and Cocoa and Zucchini Cake Recipe

We've taken your traditional chocolate cake recipe and added a twist: Zucchini! Our Rodelle Vanilla Extract mixed with our Gourmet Baking Cocoa creates perfection for this zucchini masterpiece.

Ingredients

• ½ cup unsalted butter
  
• 1 ¼ cups sugar
  
• 3 large eggs
  
• ½ cup cooking oil
  
• ½ cup buttermilk
  
• 3 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 4 tbsp Rodelle Gourmet Baking Cocoa
  
• 1 tsp Rodelle Vanilla Extract
  
• 3 cups raw zucchini, grated or chopped fine in a food processor
  
• ¼ cup powdered sugar
  

Optional

• Chopped nuts and/or chocolate chips
  

Directions

• Preheat the oven to 350 degrees Fahrenheit.
  
• Beat the butter, sugar, and eggs until light in color. Add the oil and beat again.
  
• Sift the dry ingredients together in a medium bowl.
  
• Gradually beat in the buttermilk, Rodelle Vanilla Extract and flour mixture alternating between wet and dry.
  
• Stir in the zucchini.
  
• Pour the batter into a greased 13x9 inch baking dish, or 2 loaf pans, or a 10 inch round cake pan. Sprinkle the top with the nuts and chocolate chips if using.
  
• Bake for 40 to 50 minutes, or until a toothpick comes out clean.
  
• Let cool, remove from pan(s), sprinkle the top with the powdered sugar and cool further on a rack.
  

This cake gets more moist with time.

Related dessert recipes with Cocoa Ingredients: Laces Out Football Brownie Recipe, Homemade Vanilla Bean Ice Cream Sandwich Recipe, & Fondue Chocolate Recipe