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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.   


So, it’s summer (sort of) and before too long, everyone I know will be trying to pawn their zucchini off on me. I mean, seriously, why grow it since you know someone else will and they’ll have way more than they could ever eat and run around trying to give it away. Happens every summer. You know what I’m talking about!

Well, this summer, I’m going to be prepared and since we’re friends, I’ll help you out. In my tv watching and internet searching, I came across a really yummy zucchini bread recipe. I saw Paula Deen make it on tv and then I found it on the Food Network website and since I’m crediting them, I don’t think they’ll mind if I share with you. Just don’t tell them and we’ll all be good. Maybe.

So, here it is:

Chocolate Chip Zucchini Bread

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Now, when you get all that zucchini from your friends and coworkers, just think of the yummy bread you can make with it. Chocolate even makes zucchini taste better!!!