zucchini chocolate cake
I am fascinated by enormous zucchini. When zucchini get to the size they should be picked at, I just can’t bring myself to do it. Usually they are bigger than my arm by the time they come off the plant. Why do I do this? The better (more) to bake with, my pretty… Anyway, This cake is one of my favorites from growing up. It is best the day it was baked, before it has been covered and the crisp, toasty pecans rehydrate and get that slight sogginess about them. It’s also good for breakfast with a cup of coffee. It is late summer in cake form.
ZUCCHINI CHOCOLATE CAKE (Recipe from out-of-print The Mousse and Me)
1/2 cup butter, softened
1/2 cup + 2 Tbsp. oil
1 3/4 cups + 1 1/2 Tbsp. sugar
2 eggs
1 tsp. vanilla
1 tsp. lemon juice
1/2 cup buttermilk
2 1/2 cups all-purpose flour
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cups peeled, grated, and packed zucchini
pecans
chocolate chips
Cream butter, oil, and sugar. Add eggs, vanilla, lemon, and buttermilk (if you don’t have buttermilk you can always substitute sour milk, made by combining 1 Tbsp. white vinegar for every cup of room-temperature milk). Beat well. Sift dry ingredients and add to mixture. Stir in zucchini. *I always keep the skin on my zucchini. That’s where all the nutrients are!* Pour into greased and floured 9×13 pan. Sprinkle top with a generous amount of pecans and semi-sweet chocolate chips. Bake 50-60 minutes or until inserted toothpick comes out clean.
