Franís Orange Scented Chocolate Zucchini Cake
This moist cake is not too sweet and has enticing highlights of chocolate and
orange. A welcome change from ordinary zucchini bread or carrot cake. My cooking
husband loved this from his first bite!
2 cups sifted
unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup unsweetened cocoa
1 3/4 cups sugar
1/2 cup vegetable oil
2 teaspoons freshly grated orange zest
1 whole egg, slightly beaten
3 egg whites, slightly beaten
2 cups finely shredded, unpeeled zucchini
1/3 cup buttermilk
1 teaspoon vanilla
1/2 cup chocolate chips
to 350˚F. Lightly grease and flour a round 10-inch springform baking pan.
the flour, baking powder, baking soda, salt, cinnamon, and cocoa two times. In a
large separate bowl, combine the sugar, oil, and orange zest, mixing well. Add
the whole egg and egg whites, one at a time, mixing well after each addition.
Stir in the zucchini. Combine the buttermilk and vanilla in a separate cup.
Add the dry
ingredients to the zucchini mixture alternating with the buttermilk and vanilla,
a third at a time, mixing well after each addition. Stir in the chocolate chips
until just combined. Pour into prepared pan and bake 30 to 35 minutes, or until
a wooden pick inserted in center comes out clean.
Let the cake cool on a wire rack for about 20 minutes, then
run a knife around the edge of the springform pan, between the pan and the cake. Remove the sides of the pan. When the cake is completely cool, sprinkle with
Serves 8 to 10
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from a Kitchen Garden
Recipes from a Kitchen Garden