Zucchini, Zucchini Galore

Chocolate Zucchini Cake

Have you ever wondered what to do with zucchini? I have some great recipes that I really enjoy. But this year I came across this one. It turned out great. Very, very chocolatey. My mom has made it with only 1/2 cup cocoa and she is planning on trying it with 1/3 cup. But the 3/4 cup makes an almost "death by chocolate" experience. YUM! YUM! Go to http://www.kingarthurflour.com/recipes/chocolate-zucchini-cake-recipe to see a picture and even see pictures of step by step instructions.


1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream, buttermilk, or yogurt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty (I left this out)
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips
1 cup (6 ounces) chocolate chips, for icing

Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack. Yield: 24 servings.