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.
So I’m a big fan of zucchini, but not such a big fan of it when it becomes monster zucchini. I like it when its small and tender and you don’t have to peel it. But no matter how diligent a gardener thinks she is, there’s always a few zucchinis that hide out and grow too big while you were hanging clothes on the line. (and that’s almost as long as it seems to take) What to do? There’s really only so much zucchini cake anyone should make in a lifetime.
WHO KNEW? Some interesting facts about zucchini . . . .
*While we think of, and use it as a vegetable, like the tomato zucchini is technically a fruit.
*Zucchini, and all other squash are native to Central America and Mexico, and started making an appearance in European kitchens in the 1600’s. From Europe, it spread to the rest of North America. The scenic route.
*We generally eat zucchini when it is young and immature, while the rind is tender and the seeds are undeveloped, . . . . or at least that’s the goal.
*Zucchini is a surprising source of calcium, making it valuable in maintaining good bone and teeth health. Calcium also helps your nervous system function properly.
*Zucchini contains the carotenoid known as Beta-carotene, which is converted to vitamin A, making it important to a healthy immune system and good eye health. That, in combination with the other antioxidants present, such as lutein and zeaxanthin, protect the eye’s cells and are helpful in preventing macular degeneration.
*Because of a good amount of potassium and magnesium, zucchini is good for regulating your blood pressure and keeping your heartbeat at a normal rate. Moderate levels of folate in zucchini contribute to good heart health by breaking down amino acids like homocysteine, which would increase our chances of heart disease and stroke.
*Zucchini is a good source of zinc which helps with immune function and healthy hair growth. Being rich in fiber, zucchini aids in digestion.
*Zucchini is a good source of vitamin C, so eating it fresh and uncooked as much as possible is extremely beneficial. Good thing its so delicious straight from the garden. The anti-inflammatory properties that come from the beta-carotene and vitamin C in zucchini, address symptoms of osteoarthritis, as well as asthma and other respiratory ailments.
*Since it is packed with so much goodness, and not very many calories, it only makes sense that eating zucchini will promote good health and help prevent disease. It should be a welcome guest at your dinner table.
preparing monster zucchini for the dehydrator
Best way to eat zucchini? Straight outta the garden. Preferably while you’re still standing IN the garden. Snap it off its stem and enjoy the crispness as you bite into it. It’s flavour is so mild that it cannot possibly offend anyone, and it has a slight sweetness to it. The peel is very tender, and adds to the body and texture (and nutrition), so don’t ever peel it when its young. I love the experience of picking a nice tender zucchini with a grandchild in tow so that we can share the experience. I hope they remember those garden moments.
But what do you do with those ripened zucchini’s that are as big as a child’s torso? Well, you can scoop out the seeds, fill it with a stuffing and bake it for supper. I don’t mind doing that once a year, but usually Dan just eats the stuffing and not the zucchini anyway. You can shred it and make zucchini cake, but that’s another once-a-year thing for me too. Seriously – how much zucchini cake do you or all your friends want? In its shredded form, you can add it to stir fries, add it to spaghetti sauce (it disappears and no one will be the wiser), soups, and omelettes. This appeals to me a lot more, and I love putting it to good use in dishes that are made more nutritious because of it. But still, . . . . you have a LOT of zucchini.
DEHYDRATE it!
What on earth would you do with dehydrated zucchini later? Well, you could throw them into those same soups, stews, stir fries, cakes and sauces of course. Yes, I know you can shred it and freeze it, but my freezer space is limited at the best of times, and even more so at the end of summer. One of my favourite ways to use dehydrated zucchini is in a seasoning mix that I call “Taste of the Mediterranean“. See recipe below.
To dehydrate: Peel large zucchini, cut in half and scrape out the seeds. Cube the white flesh into pieces about an inch square. I also shred some. Spread out in your dehydrator in a single layer. Over night should be sufficient time to dehydrate, but test it by pinching and tasting. The shredded zucchini takes a lot less time than the cubed. I recommend not leaving it for more than an hour or two without checking. You don’t have to babysit it, just don’t go to bed. When it is good a dry, store in a glass jar in your pantry out of direct light.
zucchini dehydrated and in the jar
recipe: TASTE OF THE MEDITERRANEAN
This taste of the Mediterranean is a valuable part of my kitchen. Add it to your meatballs or meatloaf. Add it to your spaghetti sauce, or your lasagna. Add it to a thick cream sauce for pizza. Add it to your alfredo sauce to go on pasta. Add it to your cream soup, or your Italian Wedding Soup. Make a hearty vegetable dip, buttermilk salad dressing, or a cheese spread. . . . . . . be creative, the sky’s the limit.
ingredients layered in before I mix it all together
1 cup dehydrated zucchini or 2 cups freeze dried zucchini (I often find myself running out of this mix mid year, when I don’t have any dried zucchini left. No problem, when I have another can of THRIVE LIFE freeze dried Zucchini on hand. ) 1 cup dehydrated mixed bell peppers, or 1 cup freeze dried green pepper + 1/2 cup freeze dried red peppers Blend the above into a coarse powder using the pulse option on your blender. Only a few seconds, so that you still have a little texture but mostly powder. Add 1 cup freeze dried chopped Spinach Pulse it in the blender a few more seconds. Add: 1 cup freeze dried chopped onions 1/3 cup Tomato powder (I use THRIVE LIFE Tomato Powder, but if you have dehydrated tomatoes, powder your own) 1-2 Tablespoons garlic powder (I usually use freeze dried, crushed in a mortar & pestle) 1/2 cup mixed dried Italian herbs: oregano, thyme, rosemary and basil (or your favourite Italian or Greek Seasoning mix) hand crumbled 1/2+ cup dried parmesan cheese (I use THRIVE LIFE freeze dried Parmesan)
Stir with a fork to fully incorporate all the colours. Pour into a clean quart jar with a tight fitting lid. If you’re not using freeze dried cheese, you might want to store it in the fridge, or simply leave the cheese out so that you can add it separately whenever you use the mix later.
Mediterranean Meatloaf or meatballs : add 1/2 – 1 cup to your favourite ground meat mixture, and form as usual. Mediterranean White Pasta Sauce : add 1/2 cup to your favourite alfredo sauce. You might need to add a little bit more liquid to compensate for rehydration. Mediterranean Tomato Pasta Sauce: same thing – just add to your favourite tomato sauce. Adjust liquid if necessary. Mediterranean Omelotte: add to beaten eggs, allow two or three minutes to refresh. Cook eggs as usual. Mediterranean Vegetable Spread: Cream mixture into cream cheese. Start with 2 tablespoons, and then add more if desired. Stir in a little mayo and sour cream, creaming with mixer or spoon after each addition. Let it sit for 15 minutes to ensure all is rehydrated. Test for desired consistency, adding more liquid if necessary. For spreading on crackers, serving with fresh bread, or using as a sandwich base. Mediterranean Vegetable Dip: Same method as above, but use mayo and sour cream. Maybe a little cream cheese for body and richness. Mediterranean Buttermilk Salad Dressing: Same method for Dip, but stir in buttermilk to desired consistency.
I’d love to hear your ideas for eating zucchini – especially when it gets too big. If you decide to try this recipe – I’d love to hear ways you incorporated it into your meals. Its great to learn from each other.
