Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
½ cup good quality cocoa ½ tsp salt
½ cup vegetable oil 1 TBSP lemon juice
½ cup butter, room temperature ½ cup milk
1-¾ cups sugar 2-½ cups flour
2 eggs 2 cups grated zucchini
1 tsp pure vanilla ¼ cup chopped nuts
1 tsp baking soda ¼ cup brown sugar
½ tsp baking powder ¼ cup chocolate chips
1. Preheat oven to 350
2. Combine cocoa, vegetable oil, butter, sugar, eggs, and pure vanilla in a large bowl and mix well. Then add baking soda, baking powder, and salt.
3. In a measuring cup combine lemon juice with milk, let sit a few minutes and then add to batter. Gradually mix in flour, then fold in the grated zucchini.
4. Pour batter into greased 9 x 13 cake pan. Mix chopped nuts, brown sugar, and chocolate chips in a small bowl. Sprinkle this mixture on top of batter. Bake for 30 to 40 minutes.
Submitted by Laura Grund
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