Saturday, September 28, 2013

Chocolate Zucchini Cake

This is a wonderful cake, but it's one that falls into my "hate to love it" category. The cake is delicious and fairly easy to make, but I have a problem with its baking time. I've made it several times and on each occasion the baking time has varied. In all three instances, it has taken longer to bake than the recipe suggests. My oven has just been recalibrated, so I doubt there is a problem with the thermostat, and I'm using the specified pan-size, so I know there is no problem there. I can tell you that my cakes still shimmy at the end of the 30 minute time suggested by the recipe. Mine require a minimum of 50 minutes to assure a stable center. I suspect the difference is attributable to the amount of moisture in the zucchini, but I really don't know for sure. At any rate, the cake is good enough that I'm willing to keep an eye on it while it bakes. The cake is based on a recipe developed in the Ghiradelli kitchens and the original recipe can be found here. This version of the cake, created by Kate Westburg, was a winner in a Ghiradelli competition held at the DuPage County Fair this past summer. I've changed the recipe slightly and if you'd like to see the original it can be found here. The cake is delicious, even if it drives me crazy. I hope you will try it. It's worth the aggravation. Here's the recipe.

Chocolate Zucchini Cake ( 3-G Stealth Zucchini Cake)...from the kitchen of One Perfect Bite, inspired by Kate Westburg


3 large eggs

1 cup + plus 1/2 teaspoon vegetable oil, divided use

2 teaspoons vanilla extract

2 cups sugar

1/2 cup unsweetened cocoa

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

2 cups grated zucchini

1 cup semisweet chocolate chips

4 ounces baking milk chocolate


1) Preheat oven to 350 degrees F. Lightly grease bottom and sides of (9-by-13-inch) pan or 2 (3-by-6-by-9-inch) loaf pans.

2) Combine eggs, 1 cup vegetable oil, vanilla, and sugar in a large bowl. Beat to combine, about 1 to 2 minutes.

3) Sift together cocoa, flour, baking soda, baking powder, salt and cinnamon; add 1/2 cup at a time to wet ingredients. Mix until well combined.

4) Stir in zucchini and chocolate chips. Pour into prepared pan; bake 30 minutes for (9-by-13-inch) cake pan (approximately 50 minutes for loaf pans), or until cake tester comes out clean. Using a 9 x 13 x 2-inch pan, I still needed a minimum of 50 minutes to bake the cake.

5) Melt baking milk chocolate in double boiler or in microwave over water (being careful not to scorch). Whisk in 1/2 teaspoon canola oil. Drizzle ribbon topping over cooled cake. Yield: 16 servings.

You might also enjoy these recipes:

Zucchini Cookies - The Local Cook

Hazelnut Zucchini Cake - My Kitchen in the Rockies

Chocolate Zucchini Cake - Eat At Allie's

Zucchini Cake with Lime Cream Cheese Frosting - Baking Bites

Chocolate Streusel Zucchini Cake - Let's Dish

Zucchini Cake with Crunchy Lemon Glaze - David Lebovitz

Apple Zucchini Cake with Walnuts - Anja's Food 4 Thought

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