Monday, August 4, 2008

Triple Chocolate Zucchini Cake

I'm sure I'm not alone on this, but I have a glut of zucchini going on. For example, before I went on vacation I had 9, yes nine, zucchini to do something with. I couldn't bear the thought of leaving them and having them go bad. I made some zucchini bread that was a combination of my mom's and my stepmother's recipes. I grated a bunch and put them in 2 cup packages in the freezer. I grilled and sauteed a bunch. And I made cake. Yep, when life hands you zucchini, make cake.

The zucchini really isn't noticeable in this cake. It's dark. It's rich. It's chocolaty. It doesn't scream, "Eat me! I'm a healthy vegetable!" Oh but they're in there. Unfortunately, I don't have a photo of the inside because I took it on family vacation and simply forgot. I did have three pieces and numerous opportunities, but by the time I remembered, the cake had gone moldy. Take this lesson away with you. Zucchini cake left on the counter and not eaten will go moldy. In about 5 days. The irony here is that after my third piece, I decided that I better slow down so that other people could have some when they wanted it.


Triple Chocolate Zucchini Cake

2 1/4 cups unbleached all purpose flour
3/4 cups dark chocolate cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon
2 cups lightly packed dark brown sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
3 ounces unsweetened baking chocolate, melted and cooled
1 tsp pure vanilla extract
1/2 cup coffee
3 cups grated zucchini
1 cup chocolate chips
powdered sugar for dusting

Preheat oven to 375 degrees F. Butter and flour a 10 inch fluted bundt pan.

Sift the flour, cocoa, baking powder, baking soda, salt, and cinnamon into a medium bowl.

Beat together the brown sugar and butter. Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate and vanilla. Add the flour mixture, alternating with the coffee, and beat until smooth. Fold in the zucchini. Fold in the chocolate chips. Scrape the batter into the prepared pan.

Bake for 50 minutes or until a skewer inserted into the cake comes out clean.

Cool the entire cake in the pan on a rack for 10 minutes. Invert the cake, remove the pan, and let cool completely. Dust with powdered sugar right before serving.

11 comments:

Cakelaw said...

This is a lovely fat chocolate cake - just the kind I like. A very large slice please!

slush said...

I just bought some zucchini this weekend in hopes of making some bread. Yours looks fantastic!

Deborah said...

I just made some zucchini bread from a gigantic one from our garden. I only used 1/3 of the zucchini for the loaf of bread! This sounds like a great way to use up more of it!

Peabody said...

The best way to eat your veggies. :)

Grace said...

well i wish i had a plethora of zucchini taking over my garden, but alas, i do not. i've been forced to buy it. shameful, i know.
anyway, this is a fabulous way to use up that bounty of squash. chocolate makes everything better. :)

glamah16 said...

Oh Baby. I want a slice. This looks fabulous.

Brilynn said...

Chocolate zucchini cake is a staple every summer at my house when the garden is overloaded with zucchinis. Looks great!

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standing still said...

I am totally behind on blog reading, but I just want you to know that by eating Paula Deen's pulled pork and biscuits? You have now reached MY version of food nirvana. The only thing better? A birthday cake baked for me by Duff, served with a side of Alton Brown and Guy Fieri.

breadchick said...

OH wow! I have so many zucchini right now and I had no idea what to do with some of the the ones I haven't been able to use or but I do now!

Bellini Valli said...

A triple chocolate threat Mary...I just love zucchini cake:D