Sunday, August 15, 2010

Chicago- Chocolate Zucchini Cake

In an effort to use the 3 zucchinis that were picked from the garden, I decided to make a delicious chocolate zucchini cake. I love zucchini bread, but lacked a really good recipe (tried Martha Stewart's and was sorely disappointed). Plus, Joe's grandparents had just gotten back into town from Florida and were going to be at his parent's house last night. As we always have dinner with Joe's parents on Saturday night, I offered to make a dessert. Thus, the chocolate zucchini cake with fresh zucchinis from my garden was created! Needless to say, everyone loved the cake. A great success! Now I have been bitten by the baking bug and want to keep baking things. Unfortunately, school work calls. Perhaps next weekend I can make another treat. Plus, Dina promised to send me her zucchini bread recipe so I can make good zucchini bread with the next couple zucchinis that pop up.

Chocolate Zucchini Cake
adapted from Mostly Foodstuffs blog.

3 cups grated zucchini
2 1/2 cups all-purpose floour
1 1/2 tsp salt
2 tsp baking soda
2 cups sugar
1/3 cup cocoa powder
1 1/4 cups vegetable oil
4 eggs
1 Tbsp vanilla
2 Tbsp strong brewed coffee
1 cup chopped walnuts

4 oz cream cheese, softened at room temperature
2 tbsp butter, softened at room temperature
1 tsp vanilla
squeeze lemon juice
1 tsp vanilla
1 cup sifted confectioner's sugar
2 Tbsp milk

1. Preheat oven to 350 degrees, and grease and flour a 10-15 cup bundt pan.
2. Set zucchini in a strainer or colander for at least half an hour to drain out excess liquid.
3. Sift flour, salt, and baking soda together. Set aside.
4. Mix together sugar and cocoa with a fork to incorporate cocoa completely and get rid of any clumps.
5. Whisk sugar and cocoa mixture with oil, eggs, vanilla, and coffee.
6. Add flour mixture to oil mixture and gently fold together until just combined.
7. Fold in zucchini and walnuts.
8. Pour batter into prepared pan and bake for 45-60 minutes, or until a tester comes out clean.
9. Let the cake cool in the pan for 30 minutes, then invert and finish cooling on the serving platter.
10. When cake is cool, make the frosting. Blend together cream cheese and butter until smooth.
11. Add vanilla and lemon juice.
12. Beat powdered sugar into cream cheese mixture gradually until smooth.
13. Mix milk into frosting to thin it out.
14. Drizzle over cooled cake as desired.

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