Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Thursday, August 11, 2016

Zucchini Chocolate Cake** 
w/Toasted Pecans and 
Mini-Chocolate Chips

This recipe is for the cake on the left side...
  Below:  More of a close-up of this cake...

Before starting to make this cake, toast 
the pecans* (the directions are at the bottom).


  • 1 and 3/4 cups sugar
  • 1/2 cup canola oil (I use the Smart Balance brand of blended oils)
  • ---
  • 2 large eggs
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ---
  • 2 and 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ---
  • 1/2 cup buttermilk
  • ---
  • 2 cups shredded zucchini
  • ---
  • 1 cup (or 6 oz.) miniature semisweet chocolate chips
  • 1/2 cup chopped pecans, toasted (directions below)*


  1. Preheat oven to 350-degrees.  Lightly coat a 9x13-inch baking pan with cooking spray (I used a glass dish)
  2. In a large bowl, beat sugar and oil on medium speed for 1 minutes.
  3. Add eggs, applesauce and vanilla; beat 1 minute longer.
  4. In another bowl, whisk together the flour, cocoa (sifted to eliminate lumps), baking soda and salt; add to the sugar mixture alternately with buttermilk, beating ONLY until blended.  
  5. Stir in the zucchini.
  6. Pour into prepared pan or dish.  Bake 20 minutes.
  7. Remove from oven long enough to sprinkle on chocolate chips and toasted pecans on top.
  8. Bake 10-15 minutes longer or until a toothpick inserted into a spot without chocolate chips comes out clean. To retain moistness, do not over-bake.
  9. Completely cool in pan on a wire rack before cutting.
 * TOASTING PECANS: Lightly spritz a baking sheet with non-stick spray. Spread the coarsely chopped pecans on the pan and toast them in a 350-degree oven just until they become aromatic, about 5 minutes.  Watch the time carefully so they don't end up being scorched. Set aside and let them cool while you prepare the cake batter.

(The specks showing in the ice cream 
are from the vanilla beans.)

** This recipe came from here:

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