Chocolate Zucchini Garden Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe comes from the Cook's Garden , by Ellen Ecker Ogden. My daughter dumped almost the whole bottle of olive oil into this the first time we made it and I have to say, it was the best we've made yet! The peppery fruity flavor of a good olive oil compliments the chocolate perfectly and this is not overly sweet! Read more ! I am getting beets from our CSA this evening and plan on using them in place of the zucchini, will post my new version if I think it is 5 worthy! Ingredients:
1 c unbleached all-purpose flour |
1 c whole wheat flour |
1/2 unsweetened best quality cocoa powder (i used droste) |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon fine sea salt |
2 c sugar |
8 tablespoons unsalted butter, room temperature |
1/2 c (+) olive oil |
3 large eggs, at room temperature |
1/3 c sour cream or yogurt |
3 c grated zucchini (about 4 medium sized zuchhini) |
Directions:
1. Position the rack in the center of the oven and preheat to 350F.
2. Butter and lightly flour a 9x13 - inch pan
3. Sift thee flours, baking soda and powder, and salt all together into a medium bowl.
4. In another bowl use a mixer on high speed to beat together the sugar, butter, and oil until well combined.
5. One at a time, add in the eggs, beating well after each addition.
6. Gradually stir in the flour mixture, blending just until smooth.
7. Stir in the sour cream, then the zucchini.
8. Spead evenly into the pan!
9. Bake until the cake springs back when pressed in the center, about 45 minutes.
10. Cool completely on a wire rack.
11. (now, I top it with a cream cheese chocolate frosting I make up from a bar of Lindt excellence dark chocolate and cream cheese and a bit of powdered sugar.)
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