chocolate zucchini cake

In my humble opinion, everything is better with chocolate.  And that includes fruits, and vegetables, and fruits that are sometimes mistaken for vegetables.  You see, I’ve been on a bit of a zucchini kick lately.  A summer fruit of the mistaken-for-a-vegetable variety kick, and I’ve been using them in salads and baked on flatbread (recipe to come), and last week, in the form of a cake.  I like zucchini bread well enough, but bread doesn’t have the same cache in my house as cake.  Bread is bread.  You don’t feel that pang of guilty pleasure eating bread. Try offering a piece of bread as dessert.  Uh uh.  Not gonna cut it.  But cake?  Cake is dessert.  Cake is just a bit mysterious in all its lovely, sweet, airy, delicious goodness. 

And this was a mysterious cake, indeed.  Well, the zucchini part, anyway, because there was no way a certain five year old was going to eat chocolate cake if she had any inkling there was zucchini in it.  So, I kinda sorta left that little tidbit of information out when I sliced and served her a warm piece not long from the oven.  Shhhh…don’t tell.  She’ll never know.  And neither will you.

Chocolate Zucchini Cake

Ingredients:

  • 1/2 c (1 stick), unsalted butter, softened
  • 1 3/4 c granulated sugar
  • 1/2 c vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 c low fat sour cream
  • 2 1/2 c all-purpose flour
  • 1/4 c cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 medium zucchini, peeled and shredded (about 2 cups)
  • 1/2 c semi-sweet chocolate chips

Preparation:

 Pre-heat oven to 325 degrees.  Cream the butter in a mixing bowl until light and fluffy.  Add the sugar and oil and beat until blended.  In a separate bowl, combine the flour, cocoa powder, baking soda, cinnamon and salt in a bowl.  Add to the creamed mixture in thirds, folding in between each third, and mix well.  Stir in the zucchini and chocolate chips.

Pour batter into a greased 9 x 13-inch baking pan.  Bake for 40 to 50 minutes or until the center springs back when touched.  Remove to a wire rack to cool.  Slice into squares and serve each square with a dollop of homemade whipped cream.

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