Chocolate Zucchini Cake
Adapted from About.com
I brought this cake into work yesterday as part of my "required" birthday treats for my co-workers. From the comments I received, it was a big hit. This cake is lovely and the most beautiful part is the inside. I love the little green flecks of zucchini in amongst all the chocolate. This cake is so moist and dense and chocolaty. And with all that zucchini, it's just got to be healthy. That's my story and I'm sticking to it.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 pound raw zucchini, shredded and drained
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1 cup heavy cream
1 1/2 cups semi-sweet chocolate chips
1. Preheat oven to 350°. Generously grease and flour a 10-inch Bundt pan.
2. Sift flour with baking powder, baking soda, salt, cinnamon, and cocoa; set aside.
3. In a large mixing bowl, beat eggs until light in color and fluffy. Gradually beat in granulated sugar until light and fluffy. Add oil and vanilla. Beat until well blended.
4. With mixer at low speed, beat in the sifted dry ingredients in 3 additions, alternating with the buttermilk.
5. Fold zucchini into the cake mixture along with walnuts.
6. Spoon cake batter into prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean.
7. Allow the cake to cool in the pan for 15 minutes. Invert the cake onto a cooling rack and allow the cake to cool completely.
8. While the cake is cooling, prepare the chocolate glaze. Heat the cream until it just comes to a boil.
9. Pour the cream over the chocolate and stir until the chocolate is melted. Set aside until the cake is completely cooled.
10. When the cake is completely cooled, cover the top of the cake and sides with the glaze. Refrigerate the cake for at least an hour to set the glaze.