What are your weekend plans?
Me well, I need to can, pickle and eat as much zucchini as I can. And it's not just zucchini anymore… we are getting into cucumbers too…AAAHHH I know I have said this a few times in the past weeks, but man, I have so manning freaking zucchinis.. and the more I eat, the more I end up with… It's getting pretty crazy here!
So anyway, yesterday my dad came back to VT, WOO HOO! and I was his first stop on his rotating dinner schedule. (cause I am his favorite child. I think..maybe) I made zucchini noodles for dinner (I have made them every night for the past week) and I wanted to make him dessert, I have all sorts of pretty fruit that I wanted to make and prepare, but I also had little time and honestly, little desire to move all that much (it was so f ing hot!) I already had out the shredder and a bowl, and the zucchini was just sitting there, in the basket taunting me with it's gigantic green whaleness. So I figured I'd just make a zucchini cake, or better yet, cause my dad really likes chocolate, a chocolate zucchini cake.
This cake is tender and moist, almost like a cakey brownie, so it does not require any frosting which is nice when your dead tired and it's so hot that any frosting would probably just melt off anyway. (although you could totally frost it up) It makes a great dessert, but I would not hesitate to serve this for breakfast either because, 1. It has a lot of zucchini in it which automatically justifies eating it whenever, 2. also made with whole wheat, and 3. it's totally ok to eat chocolate cake for breakfast. I mean people eat donuts for breakfast and that shit is usually fried.
Yeah, this is for sure a dessert/breakfast cake.
The stuff for cake…. Regular all purpose flour, white whole wheat flour, and cocoa powder. Some sugar, salt, baking soda and oil. A little vanilla extract and a bit of coffee. And of course, shredded zucchini
Dump the sugar, salt and baking soda into flour, whisk together, then mix in the oil, vanilla and the coffee. Now add in the shredded zucchini, but right before adding it in, give it a squeeze to remove a little bit of the liquid.
Mix until combined.
And pour batter into a well oiled pan
Feeling fancy? I was so I peeled the green skin from a zucchini and make a little starburst on top
And into the oven to bake...
And it comes out looking so fancy. Let cake cool for a few minutes and carefully flip from pan.
Note. It might not be the best idea to test your cake with a blunt chop stick.. I did and it made the middle sink in a little. No big deal, but next time I will use a fork.
Cooled and removed from pan. Now all you need to do now is eat cake.. I think that's something you can handle.
Chocolate Zucchini Cake
- 1 cup white whole wheat (can use regular whole wheat or alll purpose)
- 1 cup all purpose flour
- 1 cup white sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/2 cup oil (veggie, canola, sufflower)
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 cups of shredded zucchini
- 1/2 cup of coffee
Preheat oven to 350
In a large bowl, whisk together the flours, salt, baking soda, cocoa powder, salt and sugar. Then add in the oil, vanilla and coffee. Add in the zucchini. Mix until incorporated.
Oil a 9 inch cake pan and pour in the batter. If you want, use zucchini skin to make a pretty design on top (completely optional), and place into preheated oven.
Bake for about 45-50 minutes, or until a tester stabbed in the middle comes out clean.
Remove from oven and let cool in pan for at least 5 minutes the gently invert pan to remove cake and place on a rack to cool.
Serve as soon as you want..
Place in mouth, chew, and swallow…..Smile!!!