I know I’m a couple days late in posting, but it was simply a crazy week, so please forgive me my friends. I pretty much detest moving, which is what I’ve been up to my ears in all week. I’m not afraid of change…in fact, I tend to embrace it…but the process of packing and moving all of my stuff just sucks. Although on the bright side, it sure does help me to purge a ton of stuff I haven’t used in 3 years. For cooking this week, I looked to a recipe I’ve made since I was a kid and that is Chocolate Zucchini Cake.
I had several zucchinis on my counter that were threatening to go on strike this week if I didn’t cook with them, and I simply couldn’t get this Chocolate Zucchini cake out of my mind. I used to bake this cake when I was growing up, and I was looking forward to making it as an adult. I mean chocolate makes everything better, doesn’t it? Plus this is my mom’s recipe, so it’s guaranteed to be good. (You can check out her cooking blog called My Eclectic Range too.)
The whole idea with this recipe is that you’re making a cake batter that ends up going in loaf pans. I love that idea and found it very handy this week. I was heading over to my fabulous friend Amy’s home for dinner one night last week to get in some friend time before I moved, and the fact that this recipe makes 2 loaves was perfect – one for me and one for her family.
This recipe was so fun as a kid to make, because you used the zucchini in a unique way. You can shred it if you want to, but the fun and easy way is to make zucchini milk. Zucchini milk is simply peeling the zucchini, cutting it in half and scooping out the seeds. Then cut the zucchini into chunks and puree it in a food processor and voila you have zucchini milk!
The cake batter is pretty standard. Just cream softened butter and sugar together. Then add in your eggs, then in goes the sifted dry ingredients. Finally add in the zucchini milk, vanilla and milk (almond milk for me) and once the batter is all combined just divide it between two loaf pans you’ve greased really well. Bake for 40-45 minutes and let it cool and then dive in.
This was SO good, as usual, and the fact that it’s easy to share with friends since it’s in loaves makes it even better! And this is a great way to get kiddos involved in the kitchen too and develop their love of cooking and baking too. It worked for me! Plus the cake is super moist with the addition of the zucchini milk and the chocolate flavor is not too rich but still perfect.
Click here for the recipe and step by step instructions…trust me, you definitely want to!
A look back:
One year ago: Cheesy Zucchini Rice Couldn’t Be Easier
Two years ago: Appetizers with a Side of Bling
Three years ago: Breakfast for Dinner – Cinnamon Pancakes
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