OK - it's zucchini overload time, so before I get back to sewing, I need to use up some of these zucchini's. We've been doing zucchini for every meal - including dessert.
My mother used to make the most chocolaty and moist Chocolate Zucchini Cake. This time I used what appeared to be a more healthy version from Group Recipes. Although I like the ingredients, the taste was more veggie than I would like. Granted, I didn't make the frosting, which I'm sure would improve the flavor, but didn't have any cream cheese on-hand. I think the recipe is worth trying again - next time with the frosting.
Moist Chocolate Zucchini Cake
Ingredients:
- 1 C unbleached all-purpose flour
- 1 C whole wheat flour
- 1/2 unsweetened best quality cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 2 C sugar
- 8 Tablespoons unsalted butter, room temperature
- 1/2 C (+) olive oil
- 3 large eggs, at room temperature
- 1/3 C sour cream or yogurt
- 3 C grated zucchini (about 4 medium sized zucchini)
- Butter and lightly flour a 9x13 - inch pan
- Sift thee flours, baking soda and powder, and salt all together into a medium bowl.
- In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
- One at a time, add in the eggs, beating well after each addition.
- Gradually stir in the flour mixture, blending just until smooth.
- Stir in the sour cream, then the zucchini.
- Spead evenly into the pan!
- Bake until the cake springs back when pressed in the center, about 45 minutes.
- Cool completely on a wire rack.
- (now, I top it with a cream cheese chocolate frosting I make up from a bar of Lindt excellence dark chocolate and cream cheese and a bit of powdered sugar.)
