Wednesday, July 4, 2012
Chocolate Zucchini Cake
Happy Independence Day
Today we celebrate our independence from Great Britain. It is a special occasion. Celebrate it with your loved ones.
The concept of making a cake with a vegetable is not new. You can basically make a cake with any vegetable. The point is that you have to like it in order to enjoy it.
I love chocolate zucchini cake as much as I adore carrot cake. It is different, tasty but subtle.
This cake is not overly sweet. The purpose of the maple syrup is to remove some of the bitterness from the cocoa powder. I use a high quality dark cocoa powder.
Once you combine all the ingredients except for the grated zucchini, you will get a thick paste-like mixture. It will get smoother once you add the zucchini. Zucchinis contain water, therefore no additional liquid/oil is necessary.
Bon Appétit!
Chocolate Zucchini Cake
- 2 ½ cups all-purpose flour
- 2 cups white granulated sugar
- ¼ cup dark cocoa powder
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup vegetable oil
- 4 large eggs
- ¼ cup maple syrup
- 3 ½ cups grated zucchini
Pre-heat the oven at 350° F. In a bowl, mix the flour, sugar, cocoa powder, baking powder and salt. Add the eggs and oil. Using a rubber spatula, combine the mixture, then continue to mix while adding the maple syrup. Fold in the grated zucchini.
Coat a 9×13 inches non-stick baking pan with cooking spray. Line a sheet of parchment paper in the bottom of the pan, then coat it with cooking spray again. Pour the batter into the pan. Bake for 40 minutes.
TIPS
- Make sure you are reaching the bottom of the bowl when folding the batter.
- Use a cake tester to check if the cake is done.
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