Chocolate, Chocolate Zucchine Loaf Cake

   

     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

Wet ingredients:

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)

3 eggs

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.

Comments

[molly]

YUM! You are always quit the inspiration for baking:)

[Lea]

Sounds so yummy... we have tons of the stuff around here...I was considering zucchini art or something... with chocolate so much better ~smile

[charlotte]

how delicious!

[carolyn]

Sorry to hear about hubby hope he is well on the road to full recovery by now. I do know how hard it can be my husband has been off work for 6 months since he broke his leg. Anyway this chocolate zucchini bread is bound to cheer everyone.

[Gumbo Lily]

This sounds so good Clarice. I like the idea of adding cocoa powder and semi-sweet chocolate AND espresso powder. I didn't plant any zukes this year (I thought I did) so I'll have to wait to get one from Dad. Thanks for sharing this recipe and your tips for baking. I so dislike over-baked cakes too.

Jody

[Jill]

Clarice,

Iv'e made chocolate zuchini cake before, but not this recipe.
My goodness girl, I'm telling you... You should write a cookbook with all of these wonderful recipes and Clarice tweaks.
How about it girls.. Don't you agree?

I love the idea of the maple syrup and the expresso powder.
I headed to the market and am picking up some zuchini's so I can make this cake...
Thanks Clarice.
Love,

Jill xo

[Dannielle]

YUM!

Unfortunately zucchini is one of my favorite vegetables. There never seems to be enough to spare for breads and cakes.

I always bake these types of things in a 13x9 glass casserole dish. They seem to cook so much more evenly that way. Plus, my casserole dish has a lid ;-)

[Priscilla]

Hi,
I just wanted to thank you for this recipe, I love to bake and this is a very interesting combination I would like to try, I have visited your blog for a while now and wanted to say thank you for all the wonderful inspiration...... xx
Priscilla x

[the Feathered Nest]

It's a yummy way to use zucchini (which I'm not a big fan of). Have you ever tried applesauce instead of oil. I have a bananna bread recipe that uses it and it's still moist and not all the calories.

Manuela

[Rosemary]

It sounds so yummy!
Wish I could come over and have a slice.
Rosemary

[Dianntha]

This recipe sounds wonderful...we have so much coming in from our garden that it is difficult to keep up with it....I will try this recipe as soon as time permits!
Hope hubby is recovered....blessings to you, Dianntha