Thursday, March 8, 2012

Chocolate Zucchini Cake

I have an odd love for zucchini.
Mostly in baked goods though because they become so ca-razy moist!
Zucchini Loaf? Yes.
Zucchini Muffins? Yes!
Chocolate Zucchini Cake? Yes Please!!
Another awesome thing about zucchini...
It's cheap!
And if it's cheap in rural Newfoundland chances are good it's cheap where you live.

Do you know what else is great fun about zucchini?
You can also call them courgette's! How fancy does that make zucchini sound now?
So instead of sharing a super awesome Chocolate Zucchini Cake recipe with you, perhaps we'll call it a Chocolate and Courgette Cake! mmmm... sounds like we need tea and fancy dishes for that delicious cake.
So as not to intimidate you away with fancy dishes I will stick to calling this a Chocolate Zucchini Cake. 
My mom used to make this and it's always been a favourite of mine.
Have no fear though, you can't taste the little green miracles of moisture, truth be told they don't have much of a taste raw anyways...
Now, that could all be different of course if you start calling them courgettes!

Chocolate Zucchini Cake
1/2 cups butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream or plain yogurt
2 1/2 cups all purpose flour
4 heaping tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 cups zucchini, shredded and dried on a towel
1/2 cup chopped nuts (I used chocolate chips instead)

Preheat oven to 350. Prepare a 9x12 cake pan.
Cream together butter, oil and sugar in a large bowl. Add eggs, vanilla and sour cream/yogurt.

Sift flour and cocoa together 3 or 4 times. The better the flour and cocoa is combined together the better. 
Sift flour, cocoa, baking powder, baking soda and cinnamon. Beat into egg/sour cream mixture.
Add zucchini and nut/chocolate chips and fold to combine.

Bake 50 minutes or until a tester comes out clean. Ice with chocolate icing once cool.

Chocolate Icing - I wish I had an exact recipe to share with you here but I just combined about 2 tbsp butter 3-4 cups icing sugar, a heaping tbsp of cocoa powder and a few splashes of milk into a food processor and pulsed until it was the right consistency. Too little milk the mixture will come together in a dough like clump, too much milk and it will look shiny and slightly runny and dry with a royal icing like finish.

1 comment:

Kristina said...

i found you searching my own blog in google and i have to say this cake looks delish :D