http://www.care2.com/greenliving/dark-chocolate-zucchini-cake.html
Dark Chocolate Zucchini Cake
Inspired by The Classic Zucchini Cookbook, by Nancy C. Ralston, Marynor Jordan, and Andrea Chesman (Storey Books, 2002).
The secret ingredient that makes this cake so utterly moist and delicious is a secret no longer: yes, the ever-abundant zucchini makes this single-layer cake a real standout. Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing chocolate ecstasy. So if you have an extra zucchini or two hanging around (don’t we all?), this is a wonderfully subversive use for it!
INGREDIENTS
3 ounces good-quality dark chocolate, coarsely chopped
1/4 cup canola oil
1 1/4 cups sifted all-purpose unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) butter, softened
3/4 cup organic sugar, or less, according to taste
2 eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups grated zucchini or summer squash
1. Preheat oven to 350F. Grease a 9-inch cake pan and dust with some unsweetened cocoa powder.
2. Melt the chocolate along with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.
3. Sift together the flour, cocoa, baking powder, baking soda, and salt into a medium mixing bowl.
4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture and buttermilk, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.
5. May be served plain, iced with your favorite icing, dusted with organic confectioners’ sugar, or with fresh raspberries nestled around it.
Serves 8 to 10.
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31 comments
add your comment »made this over the weekend for my mom's birthday and it was DELICIOUS!
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Make recipie exactly as directed, expect for using wholemeal flour. Cake was to die for! moist, yummy, healthy (kind of). Instant hit and everyone asking for the recipie.
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I just think you can use cocoa powder and it'll be easier.
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but some people are allergic to soy and they need to be aware that soy is not the be all and end all it is touted to be.
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Yes, this is the time of the year in the peaceful rural community where I live when people start locking their car doors...so they don't get back in later to find a big fat zuchini waiting! Fortunately, zuchini chocolate cake is indeed delicious!
Regarding comments about ingredients, though... don't be fooled by the anti-soy hype that abounds out there! One reat page to visit with an abundant of up to date references debunking the misinformation campaign raging on about soy can be found on renowned cookbood author Bryanna Clark Grogan's site:
http://www.bryannaclarkgrogan.com/page/page/3476771.htm
Also, regarding oil substitues...I make a vegan chocolate cake that calls for organic sunflower oil and is out of this world delicious! The recipe also calls for banana as the egg substitute...another great binder in vegan dessert recipes of all kinds.
I buy overripe organic bananas when I find them on sale for a dollar or so per bunch, then throw them in the freezer until needed for smoothies or cake recipes, etc. I prefer to freeze them with the peel still on, and a quick soak in a bowl of hot water to soften the peel for removal is all that's needed later.
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In Re: Jennifer Beckman's comment: My grandfather's chickens died when he fed them rapeseed mix. I use sunflower seed oil or grapeseed, when I find it. I will use rice or almond milk - I am avoiding soy. I read an article that confirmed my concerns: Those of European heritage shouldn't eat as much soy as what's being shoved at us. People are having health issues.
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I just finished making this cake..the batter tasted great! I used sinken tofu instead of eggs and soy milk with apple cider vin instead of buttermilk and a vegan butter!
I also lined the bottom of the pan in parchment paper and greased the corners extra well and it turned out of the pan perfectly..
It's VERY moist and next time I am going to add 2/3cup sugar instead of 3/4cup but it's very yummy! Great recipe
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Clare,
Several egg replacers I use (I am allergic):
Flaxseed (ground) - 1 TBS and 3 TBS water (per egg)... the secret is to beat them together and let sit a few minutes... and the consistency will match a beat egg.
Care2 has an article about this:
http://www.care2.com/greenliving/flaxseed-egg-substitute.html
My other fav is applesauce OR pumkin puree... if the flavor will complement.
And last is tofu.. 1/4 cup extra soft or silken tofu in place of 1 egg.
Hope this helps!
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Please don't use honey in cooking or baking. It reacts badly to heat as well as pasturization
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I am surprised the recipe doesn't use whole wheat pastry flour. I have been using it instead of white flour for years and it works great!
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