>> Saturday, September 29, 2007
So now that the summer is over what the heck do we do with all those over sized zucchini? Good question! I saw one the other day it must have weighed 20 lbs. OK that may be exaggerating a bit but it was big.
Well here's something I saw in my local paper, once again, in Lee Whites column, A La Carte. Chocolate Zucchini Cake. Its delicious. It has cocoa powder in place of some of the flour and a touch of cinnamon that adds just a hint of spiciness. I was thinking next time I might add some fresh grated ginger!
Even my kids enjoyed it. And Abe has actually NEVER let anything green pass his lips! Of course, he had no idea anything green was actually in it. I love when that happens. Somewhere I also have a recipe for spinach brownies, that i have yet to try!
Here's Abe being my little helper. What a guy!
Chocolate Zucchini Cake (or cupcakes)
created by Carol Cornwell of Wolf Island, Ontario.
Yield: 2 cakes or 24 cupcakes
2 1/4 cups all- purpose flour
1/2 cup unsweetened cocoa powder
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
7 cups grated zucchini, squeezed and drained for about 30 minutes
1 cup plus 2/3 cup granulated sugar
1/2 lb butter
1 cup light brown sugar
1 teaspoon espresso powder (or 2 Tablespoons brewed coffee)
1 1/2 teaspoon pure vanilla extract
1 teaspoon chai powder (optional)
preheat oven to 350 degrees.
grease and flour two 9-inch cake pans or muffin pans.
Whisk flour, cocoa powder, baking powder, baking soda, cinnamon,
and salt in large bowl and set aside.
Toss grated zucchini with 1 cup granulated sugar in colander set over
large bowl; drain for 30 minutes. Meanwhile, melt butter in large skillet
over medium-low heat, stirring frequently; cook until golden brown, 8 to 10 minutes.
Transfer to large bowl; cool for 10 minutes, then whisk in remaining granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly before adding the next; add coffee and vanilla. Add flour mixture, stirring until almost combined then add zucchini.
Divide batter evenly between pans. Bake until tooth pick comes out clean, 40-50 minutes in cake pans or 20-25 minutes in muffin tins. cool for 10 minutes and remove from pan. Enjoy warm or at room temp.