chocolate zucchini cake

If I had to choose a super power, I would be torn between wanting a perfect memory and being able to eat to my heart's content with no side-effects or repercussions (namely obesity, heart disease, or diabetes). The last few days, we've had some delicious eats 'round these parts. I find this interesting since I've been sore and lazy lately (see previous post). I guess standing in the kitchen cooking and baking is easier than walking up and down stairs to do laundry or clean the master bathroom. Although, I've been doing those things anyway. I really should take better care of my back.

I've experimented with a few things lately, namely chimichurri steak marinade and chocolate zucchini cake. The way the house smelled after cooking the steak was unreal and lingered throughout the evening. I was in heaven. And the cake? Holy guacamole. Who ever thought of putting together zucchini, cinnamon, chocolate, and orange? Sure, combinations of those are tried and true, but all four together? This is on par with my favorite carrot cake recipe from the same website (SimplyRecipes.com), so you should check that out as well. She also makes a mean roasted turkey.

Changes to the recipe: I added orange zest to the glaze and didn't add nuts, but you can do what you like. I FINELY grated my zucchini and sifted my flour and cocoa. I also think that next time I will use a DARK cocoa powder.

INGREDIENTS

• 2 1/2 cups regular all-purpose flour, unsifted
• 1/2 cup cocoa
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup soft butter
• 1 cup white granulated sugar
• 1 cup brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel
• 3 cups coarsely shredded zucchini (from about 1 pound of zucchini)
• 1/2 cup milk
• 1 cup chopped walnuts or pecans
• Glaze (directions follow)

Glaze:

• 2 cups powdered sugar
• 3 Tbsp milk
• 1 teaspoon vanilla extract

METHOD

Preheat the oven to 350°F.

1 Set the shredded zucchini to drain in a sieve over a bowl. If no moisture drains out and the zucchini feels dry, sprinkle some water over it and let the excess drain.

2 Vigorously whisk together the flour, cocoa, baking powder, soda, salt, and cinnamon in a bow, and set aside.

3 With a mixer, beat together the butter and the sugars until smooth. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a wooden spoon, stir in the vanilla, orange peel, and zucchini.

4 Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

5 Spray the inside of a 10-inch bundt pan or tube pan lightly with cooking spray (or grease with butter). Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter. Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

6 Make the glaze by mixing together the glaze ingredients. You can easily do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.

Cut in thin slices to serve.

Yield: Makes 10-12 servings.