Sign in

Calendar

<<  October 2014  >>
MoTuWeThFrSaSu
293012345
6789101112
13141516171819
20212223242526
272829303112
3456789

View posts in large calendar

Stay Connected!
Find us on Facebook
Follow us on Twitter
Feed Link

Tags


Blogroll


Chocolate Zucchini Cake

Posted on September 14, 2009 11:11 AM by Admin

By Blythe

 

It's a classic late-summer quandary that I'm sure most of us have been presented with at some point.  What to do will all the zucchini that piles up from local gardens? 

 

Much like tomatoes and apples, zucchini has a way of being abundant to the point of becoming an embarrassment of riches.  Last week a large produce box appeared in the office kitchen here, filled with cucumbers, yellow squash, and yup, zucchini.  A coworker obviously brought in this harvest from his or her garden, and anonymously left it for the benefit of the rest of us! 

I had been reading different blog posts on Tastespotting.com that day and happened to come across Fare to Remember's "Being Sneaky with Zucchini" post. 

It was here that I learned there's even a day commemorating this yearly zucchini conundrum.  To celebrate 'Sneak Some Zucchini Onto Your Neighbor's Porch Day', Fare to Remember posted a delicious-sounding Chocolate Zucchini Cake recipe. Inspired by this, I went to the kitchen and picked out the largest fruit I could find. 

 

Yes, I was feeling ambitious. 

 

Even so, it took me a few days to get all the ingredients together (don't ask!).  Despite my disappointment in not finding mint chocolate chips in any of the local stores, I finally had everything ready. 

 

I whipped up this cake on one of the less sultry days we had here in Vermont last week.  It came out beautifully.  The cake was moist and had a delicious chocolate brownie flavor with the slight hint of zucchini bread.  I used extra chocolate chips on top and even sprinkled on some white chocolate baking chips to make up for the lack of mint. 

 

It really is a sneaky recipe - the shredded zucchini is camouflaged almost completely by the dark chocolate cake. 

 

I won't lie - much like the lone cucumber still sitting on the counter in our kitchen - the entire cake was not all taken (it was Friday after all and I think there were fewer people working that day).  But this recipe is a tasty, worthwhile way to use this abundant fruit synonymous with summer.   


There are few things I love more than baking.  Eating good food is one of those things, but a recent interest in a vegan diet has altered my food intake a bit and now the things I bake usually end up on the doorsteps of my friends and family.  (For example, a couple weeks ago, I showed up at my brother’s house with a loaf of homemade bread, a raspberry buttermilk cake and some pumpkin granola).  I realized that pretty soon people would start slamming their doors in my face, blaming me for growing wastelines.

So I decided to look into some recipes for baked goods that I would actually keep for myself.  Not only have I come up with some fantastic recipes, but with Lake Champlain Chocolates Dark Chocolate Chips and Organic Unsweetened Cocoa Powder readily available, I can throw in dark chocolate and maintain a vegan ingredients list.


First, I realized that my favorite banana bread recipe is highly adaptable.  Not only can it become vegan, but the bananas can be replaced with zucchini, carrot, pumpkin or apple, depending on what’s in season.  Throw in some chocolate chips and you have delicious dessert-like bread that you can get away with eating for breakfast.   

1 ½ c unbleached all-purpose flour
½ c whole wheat flour
1 ½ tsp baking powder
1 ½  tsp baking soda
½ tsp salt

½ c coffee, cooled
1/3 c oil – I like to use local sunflower oil when baking
2/3 c maple syrup
1 ½ tsp pure vanilla extract
4 ounces silken tofu

1 cup grated zucchini, carrots, or apple, mashed banana, or pureed pumpkin
1 cup Lake Champlain Chocolates 54% or 70% chocolate chips

Preheat oven to 375.  Sift dry ingredients into a large bowl.  Whisk together liquid ingredients in a separate bowl.  Add liquid ingredients to dry, mixing with a large spoon.  Add fruit or vegetable and mix to a smooth consistency.  Do not over mix.  Fold in chocolate chips.  Transfer into a greased pan, and bake 40-45 minutes.

  

This vegan chocolate cupcake literally made my day when I tried it for the first time.  Ridiculously dense, almost fudge-like and completely amazing, I had a hard time believing it was vegan and healthy until I made the recipe myself.  The especially cool thing about this recipe is that you can lick the spoon and not worry about eating raw eggs.

1 1/2 c sifted flour
1 c sugar
1 tsp baking powder
4 tbsp Lake Champlain Chocolates Organic, Fair Trade Unsweetened Cocoa Powder
1/2 tsp salt
1 tsp vanilla
1 tbsp vinegar
5 tbsp cooking oil
1 c cold water

Combine dry ingredients in large bowl.  Make three holes with your finger or the handle of a spoon, and fill with vanilla, vinegar and oil, each in a separate hole.  Pour water over entire bowl and stir.  Bake at 350 for 25 minutes, or about 16 minutes for 12 cupcakes.  I usually throw on some frosting made from 8 ounces of a dairy-free cream cheese, 1 tbsp unsweetened cocoa powder, 1 ½ tsp vanilla and add confectioner’s sugar to desired sweetness and consistency.

So, take comfort in knowing Lake Champlain Chocolates Dark Chocolate can make any vegan recipe a little better.  Mmm…

 


Valentines Day. Chocolate Hearts. It’s simple word association. You say one – you think of the other. At least I do but I doubt I’m alone. With the shopping done and the heart shaped box of chocolate bought (right?!) what’s left? Did you make a sweet little card with pink and red hearts and lace doilies? Come on, that’s fun and it’s really a nice surprise when you receive it. I promise!

Here’s another idea – bake something. I’m going to make our Ultimate Chocolate Cake. I know I’ve mentioned it before but it’s worth repeating. You’ve got to try this recipe! It’s fun, it’s simple and it’s delicious. Anyone can make it! I know you think it’s easier to grab a box of mix, throw in a couple eggs and some oil and you’re done but with hardly any additional effort, you can wow your friends (and yourself) with this easy chocolate cake from scratch. Give it a shot. You might just find a new calling but at the very least, you’ll end up with some wicked tasty cake!  To ensure your cake is a masterpiece, also don’t forget to also use our famous Unsweetened, Organic Baking Cocoa Powder.