Chocolate Zucchini Cake

Our neighbor gave us a huge zucchini a few days ago, the first of the season. It was enough to make my go-to recipe - Zucchini Bread - and enough left over for another recipe. I just saw this in the latest issue of Mother Earth News and decided to try it. It turned out quite good although a little dry. I do intend to try it again because it was quite good.

One change I made was to reduce the sugar. It calls for 2 cups (!). I used half sugar and half brown sugar. In the future, perhaps applesauce would be a good substitution for one of the cups.

The frosting is simple and divine!

Deep Dark Chocolate Zucchini Cake

(adapted from Mother Earth News, August 2020)

4 oz. unsweetened chocolate (chopped)

1 cup butter, room temperature

2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

2 tsp baking powder

2 tsp baking soda

1/2 tsp cinnamon

1 tsp salt

2 cups sugar (I used 1 cup white sugar and 3/4 cup brown sugar)

3 large eggs

2 tsp. vanilla extract

1/3 cup buttermilk, yogurt or sour cream

3 cups grated zucchini, drained, at room temperature

Preheat oven to 350. Butter or spray a 9 x 13 pan.

Melt the chocolate with 1/2 cup of the butter over simmering water. Set aside to cool slightly.

Whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.

In a mixing bowl, beat the remaining 1/2 cup of butter and the sugars until light and fluffy.

Add the eggs, one at a time, beating well.

Add the melted chocolate mixture and the vanilla extract.

Add the flour mixture a little at a time alternately with the buttermilk until just combined.

Fold in the zucchini.

Pour the batter into the baking pan and smooth the top. Bake for 40 - 55 minutes or until a tester comes out clean.

Cool the cake completely before frosting.

Frosting

3 oz. unsweetened chocolate, chopped

3 TBS. butter

1/4 cup brewed coffee

1 tsp. vanilla extract

2 cups powdered sugar

Melt the chocolate and the butter over simmering water (or in the microwave).

Stir in the coffee and the vanilla extract.

Place the powdered sugar in a large mixer bowl and slowly add the chocolate mixture, beating until smooth.

Text and photos by Phillip Oliver, Dirt Therapy