Friday, July 8, 2011

Chocolate Zucchini Cake












We are overloaded with zucchini and cucumbers right now. What do you do with all that lovely zucchini? I had a favorite chocolate zucchini cake recipe but I lost it. I needed to bake one today so I had to look for a new one. I tried this new recipe from Simply Recipes:



Chocolate Zucchini Cake Recipe
Ingredients:


• 2 1/2 cups regular all-purpose flour, unsifted
• 1/2 cup cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup soft butter
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel
• 2 cups coarsely shredded zucchini
• 1/2 cup milk
• 1 cup chopped walnuts or pecans
• Glaze (directions follow)


Method:


Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.
3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings.



While it was baking, it smelled like heaven. It was easy to make. I substituted 1/3 cup orange juice for the zest and added chocolate chips. Instead of the glaze I just sifted confectioner's sugar over the top. It is moist and delicious. My family will never guess it was made with zucchini!



I found dozens and dozens of zucchini recipes – even a zucchini brownie recipe that I will be trying next week.



It is recommended that you blanch zucchini before freezing. Blanching inactivates the enzymes that cause frozen zucchini to become discolored and mushy. However, you can place a measured amount of shredded zucchini in bags and freeze to be used in breads and other baked goods.





Now, what do we do with all those cucumbers!

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