August 27, 2011
You have heard of carrot cake, but have you ever tasted zucchini cake? Fresh shreds of zucchini are mixed in a chocolate cake batter for a delicious and light dessert. You can pour the batter into a bundt cake mold or a cupcake pan for individual portions. I like to top mine with a chocolate glaze but it is also yummy with cinnamon cream cheese frosting. This zucchini cake is a sweet way to eat your veggies.
Ingredients:
3 cups organic unbleached flour
1 cup brown sugar
2/3 cup best quality unsweetened premium cocoa powder (i like scharffen berger)
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 cup extra virgin olive oil
2 tablespoons pure balsamic vinegar
1 tablespoon vanilla extract
1 1/2 cups finely shredded zucchini (i use a box grater)
Directions:
Preheat the oven to 350 degrees.
Grease a bundt cake pan using extra virgin olive oil. add the first 6 ingredients to the bowl of a stand mixer.
Pour batter into the prepared pan and bake 45 min to 1 hour.
Test for doneness by sticking a skewer, chopstick or knife into center of cake.
If your tester is clean when you remove, the cake is ready.
Rest on a rack for 30 minutes.
Dust with powdered sugar and serve.
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