Home & Garden Art Knapp Spring 2013

Follow art_knapps Find us on Facebook

Flower Shop Order your Bouquet ArtKnapp's Weekly Specials Recipe of the Week Turf’s Up, Gardening with Scott Austin Gift Baskets Art Knapp’s Information Library Subscribe to Garden Talk Artknapp’s Calendar Give a Gift Certificate VIPP Club

Recipes...

Chocolate Zucchini Cake

Zucchinis are everywhere! Here's something different to do with them if you have run out of ideas..there's only so much grilling, frying, barbecuing, baking and roasting you can do! This is another staff favourite...many of us had no idea we were eating veggies at the same time but the zucchinis make it extra moist and delicious. Enjoy!

To start:

Grease and flour a 13" x 9" pan or 2 x 9" square pans

Ingredients:

3/4 cup shortening

3/4 cup vegetable oil or apple sauce

2 1/2 cups sugar or Splenda

3 eggs

1 1/2 tsp vanilla essence

3/4 cup sour milk (1 1/2 tbsp lemon juice and milk to 3/4 cup)

3 3/4 cups flour

6 tbsp cocoa powder

3/4 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp cinnamon

3/4 tsp allspice

3 cups shredded zucchini (puree the skin and all)

 

Method

Mix shortening, oil (apple sauce) and sugar (Splenda).

Add eggs, then vanilla essence.

Mix dry ingredients together then stir into sugar mixture alternately with sour milk.

Lastly stir in zucchini. Mix well.

Pour into pan(s).

Optional: Sprinkle 1/2 to 3/4 cup of chocolate cups over cake before baking.

Bake in 325F oven for 60-75 minutes for 13" x 9" pan; 45-55 minutes for 9" pans.


View More Recipes

Disclaimer   |   Terms of Use   |   Privacy Policy   |   Sitemap   |   Ask Us a Question   |   Contact Us

© 2014 Aber Nurseries Inc. All Rights Reserved. Website Design & Programming by WebTenet Solutions.