Chocolate Zucchini Cake
Zucchini is not one of my favorite vegetables. In fact it ranks very, very low…somewhere near okra and tomatoes at the bottom of the vegetable list. I had a good Mom who made us eat our vegetables even when we didn’t like them. I would pile brown rice over the zucchini and smother it with soy sauce in an attempt to satisfy her and then gag from the immense amount of salt and that fact that I could still feel the slimy texture of the zucchini underneath it all. I laugh looking back, it really wasn’t a big deal to eat the two slivers on my plate but at the time it seemed impossible. In fact, the only way to get us kids to consume zucchini was by baking it in a cake. Yup, long before Jessica Seinfeld was sneaking pureed squash into her kids muffins, my Grandma and Mom were stuffing our cakes chock full of zucchini.
Seriously, is there anything chocolate doesn’t go well with? Granted I prefer it with nutella or caramel maybe even bacon but if there ever was a way to get me to eat zucchini it’s in this chocolate cake. It’s another unconventional recipe in the way its made, more like a muffin batter than a cake batter but the final product delivers. This dimpled cake is moist, chocolate-y and spicy thanks to the cinnamon and clove and pairs surprisingly well with the zucchini. We always chopped the zucchini but I suppose you could shred it to hide it from the pickiest of kids. Although who said its for the kids? My Dad requests this cake daily come zucchini season 🙂
Chocolate Zucchini Cake
Yields approximately 12 servings
2 1/2 cups flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, very soft
1/2 cup vegetable oil
1 3/4 cup sugar
1/2 cup sour milk (or buttermilk)
2 cups zucchini, finely diced
1. Preheat oven to 325 degrees (F). Butter and flour a 9×13 inch baking pan and set aside.
In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, cinnamon and cloves.
2. In a large bowl, cream the butter, oil, sugar, eggs and buttermilk on medium speed with an electric mixer for about 2 minutes or until the mixture is smooth. Stir in the dry ingredients until moistened and then beat for 30 seconds (or so) until fully combined. Fold in the zucchini with a wooden spoon or rubber spatula.
3. Scrape the batter into the baking pan and smooth it out so its even. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Set the pan on a wire rack to cool completely before serving.