There were zukes and yellow summer squash in the box this week, so we planned to make a chocolate zucchini cake. It has been so hot that we had to wait to cook anything. I thought we were doing pretty well when we made the menu and planned the shopping list to fill in the gaps. Somehow, I forgot to check if we had any chocolate. (!) Blame it on the heat. We only have about a half a cup of cocoa powder.
I cruised the pantry and found a bar and a half of chili chocolate (~6oz). We keep thinking that we should like it, but we don't seem to eat it. So I googled "chili chocolate zucchini." A few sites came up, but they all have this recipe: recipecenter.com. I can modify that.
|1. Preheat oven to 325 degrees.|
2. Grease 2 loaf pans or a 9x12" pan
3. Sift together flour, cocoa, baking soda and salt in a large mixing bowl.
4. In a separate bowl, cream the butter, vegetable oil and sugar, beating until the mixture is light and fluffy.
5. Beat in the eggs, one at a time.
6. Next, add the vanilla.
7. Mix in the dry ingredients that have been set aside, alternating with the milk and sour cream.
8. Stir in the zucchini and grated chocolate
9. Pour the batter into the prepared pan.
10. Bake for about 55 minutes or until a toothpick in center comes out clean.
11. Cool cake in the pan on a wire rack.
12. Sprinkle with some powdered sugar to make it look pretty.
We ended up using loaf pans for bread instead of cake. Have I told you how much I like the salad shooter for grating zucchini? Love it! This recipe works as a cake with frosting, or as toasted bread with butter. You have to love food that you can eat for breakfast, lunch, snack, dinner or desert!
It is really good. You cannot tell that the zucchini is in there. There is just a little heat from the chili chocolate. This experiment is a keeper.