First, an admission that I don't like zucchini. I'm friendly with most vegetables out there, but not the summer squashes. I recall the first time I had zucchini bread as a child. I wasn't told what it was beforehand, and found it to be delicious! I especially enjoyed the long strings of what I thought were pieces of shredded coconut scattered throughout. Upon finishing, I was told what was really in it, but honestly I didn't believe that to be the truth. I did not like zucchini, but I definitely enjoyed that dessert.
So, when you see your local farmers markets teeming with fresh zucchini this summer, remember this cake. And that it freezes well too.
Chocolate Zucchini Cake
As printed in The Baker's Cafe Cookbook
2 Cups sugar
1 1/4 Cups (canola) oil
1 Tablespoon vanilla
2 1/2 Cups flour
1/3 Cup unsweetened cocoa (good quality, such as Droste)
1 teaspoon salt
2 teaspoons baking soda
3 Cups grated fresh zucchini (let drain for an hour, I have increased this quantity up to four cups, or whatever one shredded zucchini yields.)
1 Cup of chopped walnuts (or more if you like nuts)
Use mixer to combine eggs, sugar and oil. Blend in vanilla. In a separate bowl, sift together the dry ingredients. Add dry ingredients to the wet ingredients and blend. Fold in zucchini. Do not over mix. Stir in nuts.
Pour batter into a greased and floured bundt pan. Bake at 350 for 45-50 minutes, or until cake tester comes out clean (this was 60 minutes for me.)
Cool in pan for 20 minutes, then invert on a plate.
Frost cooled cake with Cream Cheese Frosting: (This makes a lot, I reduce the amounts by 1/4)
4 ounces cream cheese, softened
2 Tablespoons butter, softened
1 teaspoon vanilla
1 Cup + 2 Tablespoons confectioner's sugar, sifted
Use mixer to blend cream cheese and butter until smooth. Add vanilla and sugar and beat until very smooth. Drizzle over cooled cake. Optional: garnish with additional chopped walnuts.
1 year ago