I don’t know who had the bright idea of making zucchini into a cake, but they must have had a few get away from them. I think we can all relate, and I’m sure everyone has their favourite recipe. This one may have become my favourite this year, this month, this week! It is rich and delectably CHOCOLATE; light (from the eggs and leavening) and moist (from the zucchini). The perfect combination of everything.
You don’t have to be a visionary to know that THIS
can be THIS:
but it does require a little bit of previous experience because they don’t look like they should belong together. *Don’t waste small zucchini by making them into dessert, eat those fresh out of hand, in a salad or grilled with a little bit of parmesan on them. Baking is reserved for the ones that get too big.
Double Rich Chocolate Zucchini Cake
Begin by peeling your (too big) zucchini, then cut into manageable pieces and shred. Measure out 4 cups shredded zucchini and set aside. If you only have 3 cups go for it anyway, but don’t use more than 4 cups – there’s such thing as too much of a good thing.
Preheat your oven to 350 F.
Lightly butter a 9×13 pan or two loaf pans. I also add a sheet of parchment paper to the bottom.
Sift together in a large mixing bowl the following:
2 cups flour
1 cup cocoa (I know it seems like a lot, trust me – its okay)
1 scant teaspoon baking soda
1 heaping teaspoon baking powder
1 teaspoon salt
Ensure all are thoroughly blended.
In another bowl, beat together:
5 eggs
Add 1 cup white sugar
1/2 cup brown sugar and mix well.
Add 1/2 cup plain yogurt (or sour cream)
1 Tablespoon vanilla
1/2 cup vegetable oil
Mix well.
Pour liquid ingredients into dry ingredients. And mix by hand to make sure all flour is moistened. Add shredded zucchini and stir to combine.
Add 1 + 1/2 cup REAL chocolate chips and stir in.
I also add sunflower seeds (I can’t help it).
Pour into your prepared pans. I use a 9×13 glass baking dish.
* optional: Sprinkle another 1/2 cup REAL chocolate chips over top.
Place on the middle rack of your oven.
Set the timer for 20 minutes, then turn your cake or loaf pans around and bake for another 20 minutes. Check again and gently touch the middle of your cake. If it feels firm and bounces back a little, then test with a toothpick for doneness. If the toothpick comes out clean then remove from the oven and let it cool in the pan on a rack. Don’t rush it. Let it bake for a little longer if needed. Check every five minutes. The loaf pans will take longer because they’re deeper. Don’t under cook, but don’t over cook either. Once its firm to the touch, be sure to test with a toothpick.
Good Ol’ Fashioned Zucchini Cake with Raisins
Preheat oven to 350 degrees F
Sift together and set aside:
2 cups flour
1T cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
beat 3 large eggs
add 1 cup sugar
1 cup oil
1 teaspoon vanilla
mix well.
Add 2 cups shredded zucchini and mix to thoroughly combine
Add sifted dry ingredients and stir to combine.
Fold in 1/2 cup raisins
Pour batter into buttered 9×13 baking pan and place in middle of hot oven. Bake 40-45 minutes or until centre bounces back when lightly pressed. Insert toothpick as a final check. When it comes out clean, cake is done.
Remove from heat and allow to cool in pan.
If you decide to frost it, make a wonderful cream cheese icing with
8 ounces cream cheese – beat till smooth with hand mixer
slowly add 2 cups icing sugar beating all along to avoid lumps.
Add a tablespoon of yogurt, sour cream or milk if needed to keep the icing from being too dry.
Spread over cake after its fully cooled.
Serve in cake pan.
Enjoy!
Which one is better? I am partial to the plain zucchini cake with raisins; it tastes like Sunday dinner dessert should. But the chocolate is extra special, so you have to have both in your life for different times.
Warmly,
Cindy Suelzle