This post is being written at the specific request of Alison, who was aghast when she realized that I had not ever shared my chocolate zucchini cake recipe on this blog. I use the word “my” very loosely here. It’s the chocolate zucchini cake recipe from Eating by the Seasons, the Food Action Committee’s cookbook. It is an amazing chocolate cake AND it uses lots of zucchini, which is in no short supply this time of year. You can also freeze 2 cup portions of grated zucchini and make this cake in the winter.
So, this is the chocolate zucchini cake I made last week in celebration of our fabulous summer staff, Alison & Mhari.
I’m sad to see them go, but you will likely still see some blog posts pop up from Alison (who is a blogging addict) and you can check our Mhari’s writing at our sister blog, the Halifax Garden network. Thanks for all your hard work this summer, ladies!!
1 cup packed brown sugar
3/4 cup sour cream (plain yogurt also works)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup vegetable oil
1 tsp grated orange rind
1 tsp vanilla
2 cups all-purpose flour
1/3 cup cocoa
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 cups shredded, unpeeled zucchini
In a large bowl, beat eggs and sugar. Add sour cream, nuts, oil, orange rind and vanilla. Mix well. In a separate bowl, mix together flour, cocoa, baking powder, baking soda, salt and cinnamon. Blend into batter. Stir in zucchini. Pour into greased 13 x 9 inch pan. Bake at 350F for 35 minutes.
Marla’s note: I have been known to ice this cake with nutella. However, this fudge frosting recipe from Smitten Kitchen is also excellent (I made a 1/4 of a batch). You can garnish the cake with nasturtiums or other edible flowers, if you’re feeling fancy.
Yours in food,