In the kitchen

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Tuesday, August 24, 2010

cake + vegetables = brilliant

Here is the first of my 3 favorite summer/my-garden-is-exploding recipes (all of which I can take little to no credit for):

Dark Chocolate Zucchini Cake (I actually have adapted this one)

sift together:
-1 1/4 c. all-purpose unbleached flour
-1 c. whole wheat flour
-3/4 c. Hershey's dark cocoa powder
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. salt
-1/2 tsp cinnamon

-2 c. brown sugar
-1/2 c. butter

then add:
-2 eggs (and beat well)

beat in:
-4 oz. dark baking chocolate (melted and cooled)
-1 tsp vanilla.

Add flour mixture to this, alternating with 1/2 c. cooled coffee and beat until smooth. Fold in 4 cups of grated zucchini.

Place batter in a greased bundt pan and bake for 40-50 minutes at 350 until toothpick comes out clean. Cool. And dust with confectioners sugar.
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