Black and Green Ecstasy
From jo_jo_ba 16 years ago
- 35 minutes to make
- Serves 10
Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing this low-fat “chocolate ecstasy”. So if you have an extra zucchini or two hanging around, this is a wonderful (and slightly subversive) use for it! Read more See less
Ingredients
- 4 oz 60%-70% chocolate, coarsely chopped shopping list
- ¼ cup apple butter shopping list
- ¾ cup flour shopping list
- ½ cup spelt flour shopping list
- ¼ cup cocoa powder shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- ¼ cup butter, softened shopping list
- ½ cup brown sugar shopping list
- 2 eggs shopping list
- 2 teaspoons vanilla extract shopping list
- ¼ cup buttermilk shopping list
- 1 ½ cups grated zucchini shopping list
How to make it
- Preheat oven to 350F. Grease a 9-inch cake pan.
- Melt the chocolate in a double boiler over low heat, taking care not to scorch. Stir in apple butter and set aside.
- Sift together the flours, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.
- In a large mixing bowl, cream together the butter and sugar until light.
- Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
- Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate mixture.
- Stir in the zucchini.
- Scrape the batter into the prepared pan and bake for 35 minutes.
- Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.
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