Agriculture Reference
In-Depth Information
Spoon batter into well-greased 9″ × 5″ × 3″ (22.5 × 12.5 × 7.5 cm) loaf pan. Bake
at 325°F (163°C) about 1 hour or until wooden toothpick comes out clean. Cool 20
minutes in pan, then remove from pan.
Zucchini Chocolate Cake
⅔
cup (150 g) butter
¾ cup (255 g) honey, light
¾ cup (170 g) packed brown sugar
3 eggs
1 teaspoon (5 ml) vanilla
2½ cups (313 g) flour
1 teaspoon (4.6 g) baking powder
1 teaspoon (4.6 g) baking soda
¼ teaspoon salt
½ cup (50 g) unsweetened cocoa
1 cup (235 ml) milk
1 cup (120 g) zucchini, grated
Cream butter, honey, and sugar. Beat in eggs and vanilla. Sift together the dry ingredi-
ents and gradually stir into honey mixture, alternating with milk. Finally, fold in the
grated zucchini and pour into round layer cake pans. Bake at 350°F (177°C) for 30 to
35 minutes.
Chocolate Fudge
⅔
cup (227 g) honey
2 cups (400 g) sugar
¾ cup (175 ml) heavy cream
1 square unsweetened chocolate, grated
1 teaspoon (5 ml) vanilla
½ cup (63 g) chopped walnuts
¼ teaspoon salt
