Ingredients
2 1/2 cup sifted flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tbsp new mexican red chili powder
1/2 cup buttermilk
2 cup zucchini, grated
6 oz semisweet chocolate chips
3/4 cup chopped walnuts
Directions
Preheat oven to 325 degrees. Grease a 9- by 13- by 2-inch pan. Sift
together flour, cocoa, baking soda and salt in a large mixing bowl.
Set aside.
In a separate bowl, cream the butter, vegetable oil and sugar, beating
until the mixture is light and fluffy. Beat in the eggs, one at a
time. Next, add the vanilla and chile powder. Mix in the dry
ingredients that have been set aside, alternating with the
buttermilk. Stir in the zucchini.
Pour the batter into the prepared pan. Sprinkle the top of the cake
with the chocolate chips and walnuts.
Bake for about 55 minutes or until a toothpick in center comes out
clean. Cool cake in the pan on a wire rack.
From Sweet heat: Spicy Desserts (& More!) For Chile Lovers (c) The
Arizona Republic (6/5/96)
Hunt and pecked by John Blackwell, Taylorsville, Utah, U.S.A.,
scooter@xmission.com.
Servings: 12 servings
Chocolate-Red Chile Zucchini Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Mexican
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the far past, certainly as far back as early Egypt, and quite possibly further than that. In practice though, sadly, these early recipes were just very simple pictorial instructions for food preparation.
Interestingly, the oldest recipe in existence, according to food historians is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and afters, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, including basil and rosemary. These new culinary innovations led to a torrent in cookery books, many of which are kept safe in private libraries. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chocolate Red Chile Zucchini Cake recipe.
