Sunday, January 31, 2010

Chocolate Zucchini Cake

So I know I made a chocolate bundt cake last week, but I swear this one is different...Well, just as interesting anyway! This recipe is from the King Arthur Flour Whole Grain Baking book, aka the best baking book ever, pages 426-427.
I think this is a good way to get someone to eat their vegetables! You'd never know that there is zucchini in this yummy chocolate cake.
Two things I messed up on -- I didn't peel the zucchini before shredding it in the food processor (it made the texture a little more chewy than it should have been -- ha ha -- but it does add more vitamins that way!) and I added too many chocolate chips to finish off my bag and I think it was too much.
So...follow the recipe and peel the zucchinis and you will have a scrumptious, moist, chocolatey bundt cake that is pretty healthy!
Also, the KAF book adds an optional glaze for this cake -- but it uses heavy cream, chocolate chips, and corn syrup, so I skipped it. A dusting of powdered sugar is all it needs, if anything!

Chocolate Zucchini Cake
16 + servings

2 1/2 cups traditional whole wheat flour
1/2 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp tsp salt
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter or vegetable oil, or applesauce
1/2 cup buttermilk (I use buttermilk powder and water)
3 large eggs
1 tsp vanilla extract
2 cups shredded zucchini
1 cup chocolate chips

Preheat the oven to 350 degrees F. Lightly grease a 10-cup bundt pan or a 9x13 cake pan.

Whisk together the flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Stir together the sugars and butter (or oil or applesauce) in a large mixing bowl until smooth. Add the buttermilk, eggs and vanilla; mix well. Add half the dry ingredients, stirring until evenly moistened. Stir in the zucchini, then the remaining flour mixture. Stir in the chocolate chips. Pour the batter into the prepared pan.

Bake until the top springs back when lightly touched, 45 to 50 minutes. Remove from the oven and cool on a rack for 15 minutes. If you have used a tube pan, lightly loosen the cake around the edges and center tube by pulling it gently away from the pan with your fingers or running a thin, flexible spatula down the sides, then put the rack on top of the pan and flip everything over. Remove the pan and cool the cake completely. If you've used a 9x13 pan, you can either serve it from the pan or invert the cake onto a serving platter.
When completely cool, you can sprinkle with powdered sugar for a pretty display, if you like.

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