Wednesday Noms: Chocolate Zucchini Cake

I’m shifting things around again because my garden is getting vibrant and productive. With the onset of late summer/early fall comes the first picking, and so Wednesdays are dedicated to experiments with food.

Last night I heavily adapted my secret recipe banana bread to make a chocolate zucchini cake with cream cheese “drizzle.” I use the term loosely because it was more like a frosting than a glaze. I also apologize for the quality of the picture–my cell phone was the only thing handy:

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Hopefully that’s appropriately appetizing. Now, on to the directions! These are high altitude, just keep that in mind:

Preheat the oven to 350F and prepare a large bundt pan by greasing it lightly (I used avocado oil, you can use coconut or vegetable oil) and sprinkling unsweetened cocoa (I used Hershey’s here) instead of flour.

For the cake, combine in a bowl:
2 1/4 cu unbleached white flour
1/2 cu wheat flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cu plus 1 tbsp cocoa powder (I used the lightly sweetened ghirardelli)

Whisk together in a bowl (my cheating way of “sifting” and set aside.

Soften 3/4 cu (1 1/2 sticks) butter in the microwave for around 15-20 seconds, or until soft but not melted. Combine butter with 1 packed cup brown sugar, 4 heaping tbsp local honey and 1 tbsp vanilla (I prefer madagascar vanilla). Beat with an electric mixer until creamy. Add 3 large eggs, one at a time, and beat until combined.

Add 1/3 of the dry mixture and beat until smooth, then add 1/2 cu milk (I use whole milk, but 2% would work too). Add 1/3 of the dry mixture, another 1/2 cu of milk, beat again. Finally add the last 1/3 of the dry mixture and 2 cups of finely grated fresh zucchini and beat until well mixed.

Pour into the prepared bundt pan and bake for about 50 minutes, until an inserted toothpick comes out clean. Allow to cool in the pan for about 20 minutes before turning out onto a plate or rack. If you get impatient (as I did) the hot cake will probably split.

Allow to cool completely, then ice with this creem cheese frosting:

Combine 4oz softened cream cheese with 1 tbsp vanilla, 1 tbsp milk and 1 1/2 cups confectioner’s (powdered) sugar. Whisk until the desired frosting consistency is achieved.
If you prefer a lighter glaze, add extra milk in small amounts (IE a tsp at a time) until a drizzle consistency is reached. Drizzle accordingly.

Like banana bread, this will freeze well if you freeze it before adding the glaze. It will keep in an airtight container for around a week in moderate weather, but the taste will degrade over time. Moral of the story, eat this deliciousness immediately! Next time I’ll add chocolate chips too.

It might not be pretty but it sure is delicious…

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