Thursday, February 18, 2010

Chocolate Zucchini Cake

Once again, my photography does not do this justice.
This is the last Zucchini Cake recipe you will ever need.  It's even better warm right out of the oven.  I got the recipe from King Arthur Flour.  They make some good recipes over there.  I used to always make Zucchini Brownies because the Cake recipe I had just wasn't what I wanted, very mild in the chocolate department compared to this. But now I may not make the brownies again.  This was made in honor of my 15th Anniversary.  Everyone was pleased, even my 6 year old who always thinks he wants cake and then never ends up eating it ended up eating almost a whole piece (big piece).

I left out a bit of oil and baking soda for my high altitude.  Also I used my frozen zucchini and lots of water is removed once it thaws so I think the cake was slightly more dry than  it might have been.  Although my test warm from the microwave was very moist.  (Do you think I was just going to let this sit out on my stove for me to gawk at all day and not be able to try a bite?  Nuh Uh!  Toss a cupcake size of batter in a bowl and microwave for about 40-60 seconds! )  Also instead of returning the chocolate chips to the oven I just cooked the cake the whole way then let them sit on top a few minutes to melt, then spread it around.   Note: the white lines on top are not pieces of zucchini, it's bits of "Happy Anniversary" that was on top in left over cream cheese frosting from cinnamon rolls that will be posted later.

Chocolate Zucchini Cake

1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream or yogurt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips
1 cup (6 ounces) chocolate chips, for icing
Preheat the oven to 325°F. Lighlty grease a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack. Yield: 24 servings.


cindy said...

I'm going to give this one a try! I have lots of frozen zucchini that I need to use. Where do you get the espresso? Do you use it? I love chocolate anything.

Nicky said...

Cindy, I just left it out. Although more and more chocolate recipes are calling for it. I think the other chocolate cake recipe I have posted calls for it also.

cindy said...

it just came out of the oven! YUMMY! Thanks! It's a keeper.

Elizabeth-W said...

I totally thought that was zuke, so I was going to skip right over the recipe. DH would just be peeved that I would ruin a perfectly good cake that way---if he can't see it, he'll eat it. But it must be disguised!

Nicky said...

REWJ - you mean the white frosting on top? I think the fact that I used frozen Zuchini makes a difference in how much it shows up. Also I tend to peel it before I freeze it, I'm not sure why but it probably loses more vitamins that way. You couldn't see/taste it at all in this recipe.
Cindy How was yours? I'm not sure if out of the oven meant you had tried it yet. I'd love another opinion.

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