It is the time of year when one is blessed with a large, over-grown zucchini's. What is one to do with them? Well a cake is a perfect way to use up over-grown zucchini. I was given a huge zucchini last week and decided to make some muffins and a cake. Using the same recipe I filled muffin tins and froze them unbaking. I also made a large loaf cake out of the same batter. You could also bake this in a round cake pan. If use small loaf pans then this recipe will make two small loaves.
About this recipe, I decided having both coco powder and chopped chocolate would add a more complex flavor. Plus with the week I have had, I needed all the chocolate I can get ;-)
Also as with a lot of my recipes I use both melted butter and oil. I do this because the butter adds flavor and the oil adds moister. My big pet-peeve usually about this type of cake it they are too sweet and too dry. So the oil helps keep it moist. I also use buttermilk for a tender crumb. Adding a small amount of instant espresso will boost the rich chocolate flavor.
Lastly I bake it at 325˚F, not 350˚F. Most recipes for this type of cake call for 350˚F but that is too high (well in my humble opinion it is). This is a big loaf cake and it will take a while to bake. At 350˚F the outside will be done long before the inside, thus giving you a dry cake with overcooked edges. I will say that everyone's oven is different and you need to work with your oven. I would suggest try baking this at a lower temp and see how it does. I am much happier with my cakes when I do. Also start checking it at 40 minutes, as soon as the center come clean when you insert a skewer, pull it from the oven!!
Chocolate, Chocolate Zucchini Loaf Cake
1 cup sugar (I use evaporated cane)
1/2 cup maple syrup
1/2 cup (1 stick) butter, melted
1/3 cup oil (I use mild flavored olive oil)
1/2 cup buttermilk
1 TBL. vanilla
2 cups shredded zucchini (I run it through the food processor)
Dry ingredients :
1 1/2 cups flour (I used half white/half whole wheat pastry)
1/2 cup coco powder
1 TBL. instant espresso powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup bittersweet chocolate, chopped or chips
Pre-heat oven 325˚F. Grease a large loaf pan or cake pan.
In large bowl mix wet ingredients. Then sift together dry ingredients and stir into wet. Add chocolate chips and pour batter into greased pan.
Bake 325˚F for 45-55 minutes, or till center is cooked.
Let cook 5 minutes before pulling the cake out of the pan.