Everyday at the end of our shift packing the zucchini we throw the ones which are too large or oddly shaped to the goats behind the shed. It’s also our chance to take a few back home for everyone at the hostel. This has led to lots of discussions on what we can make with the fresh zucchini we get everyday.
When I was little my mom used to occasionally make chocolate zucchini cake. I always used to be rather upset stating “why are you always trying to make things that are supposed to be unhealthy, healthy.” And I never remember loving it too much. With all of our extra zucchini I decided that I would try to tackle zucchini chocolate cake and see whether it was actually good or not or my childhood memory was on the button. Despite protests from the lads saying that they would have nothing to do with the cake. Ryan and I set out on our day off to make it. The key I think, is to grate the zucchini super small so that you can’t really see it in the cake. I took and slightly adjusted this recipe from Something Swanky – desserts & designs
1 cup butter 400g icing sugar
1 3/4 sugar about 2 heaped tbsp cocoa
1tsp vanilla 1/2 tsp vanilla
1/2 cup sour cream A few squares of melted milk chocolate
2 large eggs
1/4 cup of butter
3/4 cup of cocoa
50ml of milk
1/2 tsp baking powder
1 tsp of baking soda
1/2 tsp of salt
2 1/2 cups of flour
200g of dark chocolate ( I melted half and cut the other into chunks)
2 cups of finely grated zucchini ( drain any excess water off of the grated zucchini)
- Preheat your oven to 325F/180C
- Butter and dust your pan with cocoa powder
- Mix together cocoa, sour cream, eggs and vanilla until combined well
- In a separate bowl mix together your dry ingredients
- Mix in half your butter into your sour cream mixture and mix then once they are combined pour in half your flour mixture and stir together. Once combined alternate between butter and flour until all are combined well. Your mixture will be rather dough like but don’t panic it will be ok.
- Take about 100g of your dark chocolate and melt with a nob of butter and mix it into your batter
- Then mix in your grated zucchini and the chopped up chocolate pieces. Stir well.
- Pour into your prepared cake pan. I am limited when it comes to cake pans so I used a square one again but this recipe originally used a bundt cake pan and it looked lovely. Bake it in the oven for about 55 min or until you can stick a knife down the middle and have it come out clean. Let it sit for about 15 min in the pan before turning onto a rack to cool.
Melt your chocolate over the stove and stir in your butter and vanilla. Add the milk to this mixture until it has made a paste. Pour in your icing sugar and mix together until it reaches the consistency you wish. And spread over the cake once it has cooled and lick the bowl clean.
The verdict. It creates a very rich, moist, and very chocolatey cake and is, as cheeky as it sounds, better than what I remember as a kid, and the zucchini sceptics even approved.