I love zucchini. I buy altogether too much of it in late summer and early fall, when it’s cheap and overflowing farmers’ market bins. I always have good intentions for my zucchini – I picture myself making vegetarian curries and ratatouille and the like, but what I really want to do is bake chocolate zucchini cakes. I love how dense and moist they are, without the cloying sweetness of a regular chocolate cake.
Generally, chocolate zucchini cakes are the uniced sort – baked in bunt or loaf pans. Loaf pans are easier, of course, without the pressure of properly and effectively greasing all those nooks and crannies. I also like the fact that you get two cakes out of the deal, so you can freeze one for later. (If you do, slice it first – the slices are perfect for popping into lunchboxes, and make great ice cream sandwiches!)
Chocolate Chocolate Chip Zucchini Cakes
Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.