For the past couple years, I've been wanting to make chocolate zucchini cake. I heard it's a Wisconsin specialty: maybe they grow too many zucchinis and just plain ran out of ways to cook them. In my opinion it's not chocolatey enough for the ingredient to warrant top billing in the title. Then again, clearly that's not the opinion of everyone, as my husband devoured the cake!
Once upon a time, in a kitchen long ago, three zucchinis gave up their life. So did two eggs, one cube of butter, 1/2 cup olive oil, 1 3/4 cups sugar, 1 teaspoon of vanilla, and 1/2 cup buttermilk.
They partied in the Kitchen Aid until they whipped into a soft, lemony yellow fluff.
To mix things up a bit, they blended in 2 1/2 cups flour, 4 tablespoons cocoa, 1/2 teaspoon baking soda and powder and cloves, and 1 teaspoon cinnamon. They should have included 1/2 teaspoon salt--no party is complete without it!
They whipped into a chocolate frenzy...
And the aforementioned zucchini took a beating...
They poured out their feelings into a greased and lightly floured 9x13" pan
The devil threw in calories...
Then they contemplated their sins in a 350 degree oven for 40-45 minutes
And were cooked into submission.
I must say that the texture is wonderful: light and fluffy, and very moist. Should my zucchinis start acting up again, I would try this again, but mix in the salt--of course--and 1 cup of melted chocolate chips to satisfy my cravings.
But as for the moral of the story, zucchinis are party animals that must be tamed at all costs...as a delicious side dish or as a scrumptious dessert!
From one hearty appletite to another...happy cooking!
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