Compulsive Writer is on a dessert binge, and keeps posting cake recipes, so I have cake on the brain. But no zucchini! What to do?
I’m providing you with my mother’s famous chocolate zucchini cake, because every once in a while, you need you eat your zucchini in the form of dessert. For me, it’s actually hard to accumulate enough zucchini to make this, since I positively love zucchini, especially if it’s little and I can sautée it in a freaking hot pan until it has brown spots, add some salt and pepper, and serve it up with pasta.
Chocolate Zucchini Cake
Preheat oven to 350°, grease and flour two 8 inch cake pans (I think it’s 2, I’m gonna call my mom to make sure, so check back later, just in case).
In a big bowl, sift together:
2 1/2 C all-purpose flour
1/2 C cocoa
2 2/1 t baking powder
1 1/2 t soda
1 t salt
1 t cinnamon (optional)
In another medium bowl, cream together:
2 C sugar
3/4 C butter or shortening
Beat into the creamed butter and sugar:
1/2 C warm milk
2 t vanilla
2 C zucchini, shredded (packed, generous cups)
Add wet ingredients to dry ingredients and mix to combine, so there are no little bubbles of flour. Pour equally into pans, and bake for about 1 hour, until they’re done, that is, when a toothpick inserted almost in the middle doesn’t come out gooey.
Frost this cake with chocolate ganache frosting, chocolate buttercream, or chocolate syrup. I prefer ganache, personally.