Local produce is starting to creep it’s way into veggie stores here in Ontario (at least somewhat local, anyways) so I find myself with an entire bin full of yellow zucchini this week. How many dinners in a row can contain zucchini!? Not that many. It’s always best to plan your baking based on what’s already on hand, otherwise if you’re like me – you end up with cupboards jam packed full of random tidbits you forget you even have. No better way to use zucchini than to make cake, I say.
This recipe yields one small loaf pan. My pan is large and wide, so my loaf is a little squat looking. Not too sweet, perfect for breakfast.
Chocolate Zucchini Cake
2 cups grated zucchini, with the excess water squished out
1 cup all purpose flour
1/4 cup bread flour
1/4 cup cocoa powder
1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 large egg
1/3 cup butter, melted
3/4 cup granulated or brown sugar
1 TB vanilla
-Preheat your oven to 350 F, and prepare one large loaf pan.
-Whisk together all of the flour, soda, salt, cocoa, and cinnamon in a large bowl. Sift if there are any little lumps.
-In the bowl of your stand mixer add the egg, sugar, vanilla, and melted butter, and paddle until smooth.
-Add the drained grated zucchini, paddle again until smooth.
-Add the dry ingredients last and paddle just until the ingredients are combined. I like to finish blending the last little bit by hand with a spatula so that the mixture doesn’t become to stiff.
-The batter will be thick but spreadable. Spoon out into a prepared loaf pan and even the top out with a spoon or a small offset spatula.
-Bake for 45 minutes or until a skewer comes out clean. Rest in the loaf pan for 5-7 minutes and then remove onto a wire rack to cool completely before slicing.