Saturday, August 22, 2009

Again with the Zucchini, Let them eat Cake


So gone for a few days and what happen? No not that, zucchini. Many many zucchini. So what to do? How about make a Chocolate Zucchini Cake? Well, I actually made Chocolate Zucchini Cupcakes, because they are more portable and easier to pack in the lunch box, and no worries, this is one way EVERYONE will enjoy eating their veggies...
This recipe was sent to me by my friend Christine...Thanks Chris!
Everything is made in a food processor; but if you don't have one, use a mixer, or even do it the old fashioned way...by hand.

Chocolate Zucchini Cake

For the Cake
2 1/2 cups unsifted all purpose flour
4 tablespoon unsweetened cocoa (I like Ghirardelli)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt
1 3/4 cups sugar
2 whole eggs
1 teaspoon vanilla (use real, not imitation vanilla, it really does make a difference)
1/2 cup sour milk (mix 1 teaspoon lemon juice or white wine vinegar to the milk and let it sit for 5 minutes) or buttermilk
1/2 cup unsalted butter, cut into several pieces
1/2 cup oil (I used extra virgin olive oil for it's heat healthy properties, and no, you can't taste it)
2 cups coarsely chopped or grated zucchini
For the Frosting
8 tablespoons unsalted butter
6 tablespoons evaporated milk
6 ounces semi-sweet chocolate chips
1 teaspoon vanilla
2 - 3 cups confectioners (also known as powdered) sugar
Chopped toasted pecans or walnuts, optional
Make the cake (or cupcakes):
Heat oven to 325 degrees F.
In a large mixing bowl combine the flour, cocoa, baking soda, baking powder, cinnamon, cloves and a pinch of salt), mix with a fork and set aside.
In a food processor, process the eggs, sugar and vanilla until fluffy, then add the butter. Process about 1 minute.
With the machine running, add the milk and oil. Stop and add the zucchini, pulse until mixed. Add the dry ingredients and process with pulses until the flour disappears. Do not over process.
Pour into a greased and floured cake rounds or 9 x 13 cake pan (Chris' tip - she uses cocoa powder to "flour" her pan - adds more flavor and better color) LindySez - good tip Chris. Or ladle into cupcake pan (muffin tin that has paper inserts ) fill about 3/4 full. Bake at 325 degrees F. the cake for about 40 - 45 minutes, cupcakes about 25 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool then frost.
Make the frosting:
In a small pan heat the butter and evaporated milk together. Chop the chips in a food processor; with the machine running add the hot milk mixture. Add powdered sugar to make a spreadable consistency. Spread on the top of the cake, sprinkle with nuts, if desired and ENJOY!

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