Renee's Recipes
from
www.reneesgarden.com
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Sharing the pleasure and satisfaction of growing the best seed varieties chosen by gardeners for gardeners |
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. Fran’s husband loved this from his first bite!
2 cups sifted
unbleached all-purpose flour GARNISH sifted powdered sugar Preheat oven to 350˚F. Lightly grease and flour a round 10-inch springform baking pan. Sift together 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
confectioners' sugar. Serves 8 to 10
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