What are your%u00a0weekend plans?
Me%u00a0well,%u00a0I need to can, pickle and eat as much zucchini as I can. And it’s not just zucchini anymore%u2026 we are getting into cucumbers too%u2026AAAHHH %u00a0I know I have said this a few times in the past weeks, but man, I have so manning freaking zucchinis.. and the more I eat, the more I end up with%u2026 It’s getting pretty crazy here!
So anyway, yesterday my dad came back to VT,%u00a0WOO%u00a0HOO! and I was his first%u00a0stop on his rotating dinner schedule.%u00a0(cause I am his favorite child. I think..maybe) I made zucchini noodles for dinner (I have made them%u00a0every night for the past week) and I wanted to make him dessert, %u00a0I have all sorts of pretty fruit%u00a0that I wanted to make and prepare,%u00a0%u00a0but I also had little time and honestly, little desire to move all that much (it was so f ing hot!)%u00a0%u00a0I already had out the shredder and a bowl, and the%u00a0zucchini was just sitting there, in the basket%u00a0%u00a0taunting me with it’s gigantic green whaleness. %u00a0So I figured I’d just make a%u00a0zucchini cake, or better yet, cause my dad really likes chocolate, a%u00a0chocolate zucchini cake.%u00a0
This cake is tender and moist, almost like a cakey brownie, so it%u00a0does not require any frosting%u00a0%u00a0which is nice when your dead tired and it’s so hot that any frosting would probably just melt off anyway.%u00a0(although you could totally frost it up) It makes a%u00a0great dessert, but I%u00a0would not hesitate to serve this for breakfast either because, %u00a01. It has a lot of zucchini in it which automatically justifies eating it whenever, %u00a02. %u00a0also made with whole wheat, and%u00a03. it’s totally ok to eat chocolate cake for breakfast. I mean people eat donuts for breakfast and that shit is usually fried.%u00a0
Yeah, this is for sure a dessert/breakfast cake.
The stuff for cake%u2026. Regular all purpose flour,%u00a0white whole wheat flour, and cocoa powder. Some sugar, salt, baking soda and oil. A little vanilla extract and a bit of coffee. And of course, shredded zucchini
Dump the sugar, salt and baking soda into flour,%u00a0whisk together, then mix in the oil,%u00a0vanilla and the coffee. Now add in%u00a0the shredded zucchini, but right before adding it in,%u00a0%u00a0give it a squeeze to remove a little bit of the liquid.%u00a0
Mix until combined.
And pour batter%u00a0into a well oiled%u00a0pan
Feeling fancy? I was so I peeled the green skin%u00a0from a zucchini and make a little starburst%u00a0on top
And into%u00a0the oven to bake…
And it comes out looking so fancy. %u00a0Let cake cool for a few minutes and carefully%u00a0flip from pan.
Note. It might not be the best idea to test your cake with a blunt chop stick.. I did and it made the middle sink in a little. No big deal, but next time I will use a fork.
Cooled and removed from pan. Now%u00a0all you need to do now is%u00a0eat%u00a0cake.. I think that’s something you can handle.
Happy Friday!!!!%u00a0
-C
- 1 cup white whole wheat (can use regular whole wheat or alll purpose)
- 1 cup all purpose flour
- 1 cup white sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/2 cup oil (veggie, canola, sufflower)
- 1 teaspoons baking soda
- 1 teaspoon salt
- %u00a02 cups of shredded zucchini%u00a0
- 1/2 cup of coffee
Preheat oven to 350
In a large bowl, whisk together the flours, salt, baking soda, cocoa powder, salt and sugar. Then add in the oil, vanilla and coffee. Add in the zucchini. Mix until incorporated.%u00a0
Oil a 9 inch cake pan and pour in the batter. If you want, use %u00a0zucchini skin to make a pretty design on top (completely optional), and place into preheated oven.
Bake for about 45-50 minutes, or until a tester stabbed in the middle comes out clean.%u00a0
Remove from oven and let cool in pan for at least 5 minutes the gently invert pan to remove cake and place on a rack to cool.
Serve as soon as you want..
Place in mouth, chew, and swallow%u2026..Smile!!!
Chocolate Zucchini Cake — The Lovely Crazy
September 17, 2019 by maximios • Blog
What are your%u00a0weekend plans?
Me%u00a0well,%u00a0I need to can, pickle and eat as much zucchini as I can. And it’s not just zucchini anymore%u2026 we are getting into cucumbers too%u2026AAAHHH %u00a0I know I have said this a few times in the past weeks, but man, I have so manning freaking zucchinis.. and the more I eat, the more I end up with%u2026 It’s getting pretty crazy here!
So anyway, yesterday my dad came back to VT,%u00a0WOO%u00a0HOO! and I was his first%u00a0stop on his rotating dinner schedule.%u00a0(cause I am his favorite child. I think..maybe) I made zucchini noodles for dinner (I have made them%u00a0every night for the past week) and I wanted to make him dessert, %u00a0I have all sorts of pretty fruit%u00a0that I wanted to make and prepare,%u00a0%u00a0but I also had little time and honestly, little desire to move all that much (it was so f ing hot!)%u00a0%u00a0I already had out the shredder and a bowl, and the%u00a0zucchini was just sitting there, in the basket%u00a0%u00a0taunting me with it’s gigantic green whaleness. %u00a0So I figured I’d just make a%u00a0zucchini cake, or better yet, cause my dad really likes chocolate, a%u00a0chocolate zucchini cake.%u00a0
This cake is tender and moist, almost like a cakey brownie, so it%u00a0does not require any frosting%u00a0%u00a0which is nice when your dead tired and it’s so hot that any frosting would probably just melt off anyway.%u00a0(although you could totally frost it up) It makes a%u00a0great dessert, but I%u00a0would not hesitate to serve this for breakfast either because, %u00a01. It has a lot of zucchini in it which automatically justifies eating it whenever, %u00a02. %u00a0also made with whole wheat, and%u00a03. it’s totally ok to eat chocolate cake for breakfast. I mean people eat donuts for breakfast and that shit is usually fried.%u00a0
Yeah, this is for sure a dessert/breakfast cake.
The stuff for cake%u2026. Regular all purpose flour,%u00a0white whole wheat flour, and cocoa powder. Some sugar, salt, baking soda and oil. A little vanilla extract and a bit of coffee. And of course, shredded zucchini
Dump the sugar, salt and baking soda into flour,%u00a0whisk together, then mix in the oil,%u00a0vanilla and the coffee. Now add in%u00a0the shredded zucchini, but right before adding it in,%u00a0%u00a0give it a squeeze to remove a little bit of the liquid.%u00a0
Mix until combined.
And pour batter%u00a0into a well oiled%u00a0pan
Feeling fancy? I was so I peeled the green skin%u00a0from a zucchini and make a little starburst%u00a0on top
And into%u00a0the oven to bake…
And it comes out looking so fancy. %u00a0Let cake cool for a few minutes and carefully%u00a0flip from pan.
Note. It might not be the best idea to test your cake with a blunt chop stick.. I did and it made the middle sink in a little. No big deal, but next time I will use a fork.
Cooled and removed from pan. Now%u00a0all you need to do now is%u00a0eat%u00a0cake.. I think that’s something you can handle.
Happy Friday!!!!%u00a0
-C
Preheat oven to 350
In a large bowl, whisk together the flours, salt, baking soda, cocoa powder, salt and sugar. Then add in the oil, vanilla and coffee. Add in the zucchini. Mix until incorporated.%u00a0
Oil a 9 inch cake pan and pour in the batter. If you want, use %u00a0zucchini skin to make a pretty design on top (completely optional), and place into preheated oven.
Bake for about 45-50 minutes, or until a tester stabbed in the middle comes out clean.%u00a0
Remove from oven and let cool in pan for at least 5 minutes the gently invert pan to remove cake and place on a rack to cool.
Serve as soon as you want..
Place in mouth, chew, and swallow%u2026..Smile!!!