My daughter’s wedding took place on Saturday and I don’t think I’ve ever been this tired in my entire life. Happy, elated and grateful….but T I R E D. Those of you who have planned weddings for daughters before will be able to relate. Those of you who have done more than ONE daughter’s wedding, I don’t know how you survived! Yesterday I took a 2 1/2 hour nap on the couch, which is unheard of for me! My body just shut down. After that I felt a little better physically but mentally I was still pretty wrung out.
I actually was considering making today a “Save My Sanity MONDAY” post because I just didn’t have it in me to put together anything that required much brain power. But then I remembered this Chocolate Zucchini Cake I made last weekend that was SO delicious and decided this would be the perfect post for today.
No bells and whistles, no fancy photography (I snapped a few photos with my phone)….but a cake that we ALL enjoyed…even the gluten-free crowd! Adding zucchini to cakes and breads almost guarantees a MOIST finished product! If you haven’t tried it yet….you definitely need to!
Chocolate Zucchini Cake
adapted from a recipe at Just A Pinch
2 cups flour (I used Pamela’s gluten-free baking mix)
2 cups sugar
3/4 c unsweetened cocoa powder
2 tsp baking soda (omit if using a baking mix like Pamela’s that already includes baking soda)
1 tsp baking powder (omit if using a baking mix like Pamela’s that already includes baking soda)
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup vegetable oil
3 cups grated zucchini
1 1/2 cups sugar
3/4 cup unsweetened baking cocoa
1/2 cup milk
1/2 cup butter
1/4 cup light corn syrup
1/4 tsp salt
1 1/2 tsp vanilla
2 – 2 1/2 cups confectioners’ sugar
Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.
In a stand mixer, combine the eggs and oil.
In a separate bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Turn the mixer on low and add the flour mixture to the eggs and oil a little at a time until well combined. Then add the grated zucchini and mix just until it is well distributed.
Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
As you can see, my cake sunk quite a bit in the middle which is, unfortunately, typical when I use a gluten-free baking mix…BUT…I assure you…it was completely delicious despite it’s less-than-perfect presentation. It was incredibly moist and if you didn’t want to add the frosting you can enjoy it just the way it is! But the frosting IS a treat! :-)
How to make the frosting: In a sauce pan, mix sugar and cocoa. Stir in milk, butter/margarine, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes. Beat in vanilla and enough powdered sugar for spreading consistency.
This cake was a huge hit with the whole family. If you find yourself with an abundance of zucchini this time of year, it’s a GREAT way to use some of it up!
What is your favorite recipe for utilizing zucchini?