Zucchini Chocolate Cake - Solar Baked! with conventional oven optionPrep: 20 min Cook: 1.25 hours Servings: 12by Salad Foodie404 recipes>
One of my absolute favorites and most requested cake recipes is this yummy chocolate cake. Couldn't wait til summer's over to turn the oven on indoors, so I just heated up the solar oven outside! What I especially like is the self-frosting the mini- chocolate chips and pecans create on top. If you like 'em ooey-gooey, serve cake the same day, but I like them to firm up so I usually make the day before. I had to cut the original recipe in half so pan would fit the solar oven. (See "Useful Links" below for the original cake baked conventionally, which is full size.)
- 1 cup sugar
- 6 tablespoons canola oil
- 1 egg
- 1/4 cup buttermilk
- ½ teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 cup baking cocoa
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup shredded zucchini
- ½ cup (3 ounces) mini-chocolate chips
- 1/4 cup finely chopped pecans
- Position solar oven in sun and heat to moderate baking temperature (300 degrees or more). This may take 30 minutes or more depending on ambient temperature and conditions.
- In medium mixing bowl beat sugar, oil and egg for 1 minute.
- Add buttermilk and vanilla; beat one additional minute.
- In another bowl combine the flour, cocoa, baking soda, and salt.
- Stir dry ingredients and zucchini into egg mixture, mixing just until blended.
- Pour into a 7" x 11" dark greased baking pan. Bake for 30-45 minutes or until cake top is beginning to set. (Timing will vary considerably due to differences in solar oven and conditions.
- Leaving pan in oven, carefully sprinkle cake top with chocolate chips and pecans.
- Continue baking 20-30 or more minutes until cake is (1) set (2) pulls away from edges, and (3) tests clean in center with toothpick or cake tester.
- Cool pan on a wire rack.
- Yield: 12 servings about 2 1/2" square.
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