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Chocolate Chip Zucchini Cake

Microwaverina's picture
Ingredients
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Cocoa 2 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Shredded zucchini 1 Cup (16 tbs)
  Buttermilk 1⁄4 Cup (4 tbs)
  Egg 1
  Vanilla 1⁄2 Teaspoon
  Semisweet chocolate chips 6 Tablespoon
For frosting
  All purpose flour 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Margarine/Butter 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Dash
  Vegetable shortening 1⁄4 Cup (4 tbs)
Directions

Place margarine in medium mixing bowl.
Microwave at MEDIUM-LOW (30%) until softened, 15 to 45 seconds, checking after every 15 seconds.
Add sugar and oil.
Beat at medium speed of electric mixer until light and fluffy.
Add remaining cake ingredients except chocolate chips.
Beat at low speed until moistened.
Beat at medium speed 1 minute, scraping bowl occasionally.
Stir in chocolate chips.
Spread batter into square baking dish, 8 x 8 inches.
Shield corners of dish with triangles of foil.
Place dish on saucer in microwave oven.
Microwave at MEDIUM (50%) 6 minutes.
Remove foil.
Increase power to HIGH (100%).
Microwave until top appears dry and center springs back when touched lightly, 5 to 10 minutes.
Let stand on counter.
Cool completely.
Place flour in medium mixing bowl.
Blend in milk.
Microwave at HIGH (100%) until mixture becomes very thick and pastelike, 2 to 2 1/2 minutes, stirring with whisk after every minute.
Chill 45 minutes.
Place margarine in small bowl.
Microwave at MEDIUM-LOW (30%) until softened, 15 to 30 seconds.
Add margarine and remaining frosting ingredients to flour mixture.
Beat at high speed until light and fluffy, 3 minutes.
Spread frosting over top of cooled cake.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Microwaving
Dish: 
Cake
Ingredient: 
Cocoa

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