I made this Chocolate & Zucchini Cake about a month ago but with all the chaos surrounding the move West, I never got to posting it. So here it is...better late than never.
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I'd been thinking about making this kind of cake ever since my friend Jenni brought some zucchini bread over to our place following Lil' Theo's birth. I searched for a recipe and decided to go with one that was posted on Chocolate & Zucchini- the French food blog. I had gotten some zucchini squash from our CSA, and I had flour, cocoa powder and light brown sugar in the cupboard. I had eggs and butter too-- and some left over bittersweet chocolate (the good stuff) which was purchased when I was making (my favorite) Marlow & Sons Chocolate Caramel Tart. Basically, I didn't have to buy anything in order to make this recipe. And that's very helpful when you have a full and, I'll call it, a lively house!
My friend Yana stopped by, so I gave her slice. She suggested making some unsweetened whip cream to serve on the side. Duly noted.
I would definitely sprinkle it with some confectioner's sugar. Sometimes I think that powdering a dessert with confectioner's sugar is superfluous and adds nothing to a cake. But in this particular case, it is wonderful and works well. My only criticism of this recipe is that the zucchini flavor isn't more prominent. I guess I'll have to be happy just knowing that there are some veggies mixed into the chocolate cake. Bon appetit!
Chocolate & Zucchini Cake (Courtesy of Chocolate & Zucchini)
Serves 12
Ingredients
240 grams (2 cups) all-purpose flour
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
180 grams (1 scant cup) light brown sugar
115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
3 large eggs
350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
Confectioner's sugar (optional)
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
180 grams (1 scant cup) light brown sugar
115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee -- this is just to deepen the chocolate flavor, you won't taste it in the finished product
3 large eggs
350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
160 grams (1 cup) good-quality bittersweet chocolate chips, or chopped chocolate
Confectioner's sugar (optional)
Directions
Preheat the oven to 180°C (350°F). Grease a 25-cm (10-inch) round springform pan or a 22-cm (8 1/2-inch) square pan.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.
In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.
Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.
Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.
Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with confectioner's sugar or a chocolate glaze if desired.