Chocolate-Zucchini Cake
This chocolate-glazed cake is a popular way to cut down on food waste, of the garden and dessert variety; we're sure there won't be a crumb left behind.
Dovetailing Tip: After grating the zucchini for todays cake slice 2 more zucchini into 1/8 to 1/4-inch thick coins to use day 5 in Fried Zucchini Coins.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| unsalted butter, for the pan | |
| 1 1/2 cup | all-purpose flour, plus more for the pan |
| 1/2 cup | plus 1/3 cup semisweet chocolate chips |
| 1/4 cup | unsweetened cocoa powder (not dutch process) |
| 1/2 teaspoon | kosher salt |
| 1/2 teaspoon | baking soda |
| 1/4 teaspoon | ground nutmeg or allspice |
| 1 1/4 cup | sugar |
| 1/2 cup | plus 1 teaspoon extra-virgin olive oil |
| 2 | large eggs |
| 1/2 teaspoon | vanilla extract |
| 1 | medium zucchini, grated and squeezed dry |
| 1 teaspoon | honey |
Directions:
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.
Photograph by Con Poulos
Source: foodnetwork.com
