Just as a public service to anyone out there who might not know, fall does not begin for a couple more weeks- unless you live in the southern hemisphere. Summer produce is still lingering, and at least during the day, it has been pretty warm. So, to celebrate the coming end of summer, we made probably the last zucchini recipe of the season. Let me tell you, it is a good one.
If you are in the minority out there who has not had zucchini bread in some form, consider yourself both unlucky and lucky. Lucky because you’ve never received a gummy and tasteless hockey puck incognito, and unlucky because you’ve never had a perfectly moist and cakelike piece of good zucchini bread. So, if you fall into any or all zucchini bread experience categories, this cake is both a perfect first experience or solid recipe to add to any repertoire.
Zucchini brings a good amount of moisture to baked goods, while at the same time being both practically tasteless and very healthy. It pairs especially well with chocolate, where it can hide and be served to unsuspecting victims who don’t know that they are about to eat a vegetable. This particular cake is dairy free, which is a nice factor for those who cannot eat dairy. The chocolate cake is perfectly sweet and flavorful, and it’s studded with chocolate chips. All in all, we loved this cake/bread/brownie and will make it again. Because, as you know, summer isn’t over yet! (Although it did go down below 50 where we live last night, which is slightly questionable…)
Double Chocolate Zucchini Snack Cake
Recipe very slightly adapted from King Arthur Flour
Makes 1 9-inch loaf, or a 9×11 inch cake
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup cocoa powder
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini, gently compressed in the measuring cup
1 cup chocolate chips
Preheat the oven to 350 and grease your cake pan.
Whisk together the eggs, honey, oil, sugar, and vanilla in a large bowl. Stir in the dry ingredients. Fold in the zucchini and the chocolate chips.
Pour the batter into the prepared pan and bake 65-75 minutes for a loaf and 30-35 minutes for a 9×11 inch cake, or until a toothpick inserted in the center of the cake comes out clean. Let cool and serve. Enjoy!