Microwave Convection Cooking   

Use extra zucchini for a yummy chocolate cake. This recipe makes one mini cake in a mixing bowl or 6 individual cakes in the bakery-sized muffin cups. Freeze extra zucchini, shredded, in 1-cup quantities, for enjoying this recipe throughout the year. This has been a popular recipe at recent classes.  


1/3 cup cooking oil  
1/2 cup sugar  
1 egg  
1/2 teaspoon vanilla  
1 cup shredded zucchini1/3 cup sour cream1 1/4 cups all purpose flour2 tablespoons baking cocoa1/2 teaspoon baking soda1/4 teaspoon salt1/4 teaspoon cinnamon1/4 cup mini chocolate chips  

1. Preheat microwave-oven to 350 degrees. 

2. Blend sugar with oil in 1 or 1-1/2-qt. silicone mixing bowl. Beat in egg and vanilla. Stir in zucchini and sour cream. Add flour, baking soda, salt, cinnamon and mini chips. Stir together until blended. Wipe sides of bowl.  

3. COMBO-BAKE with 10 to 20% microwave and 350 degrees for 19 to 21 minutes or until toothpick inserted in center comes out clean. Cool; loosen sides of cake from bowl; invert onto serving plate. Serve plain or frosted.   

About 6 Servings 


>Cake can be baked in 4 to 6 Texas-sized silicone muffin cups. Reduce time to 14 to 16 minutes. When cool; loosen side of cup; invert to remove from cup, gently squeezing bottom of cup.  

>Cake freezes well.  

>When a high heat silicone bowl is not available, pour batter into 8-inch round baking dish (grease if not silicone). Combo-Bake for 18 to 20 minutes. Use a silicone spatula to cut into serving pieces.  

>Measure shredded zucchini and freeze in 1-cup portions for using in recipes like this. Thaw before using.