Zucchini Chocolate Cake

It’s not quite clear who was the first to add zucchini to chocolate cakes, but no doubt it was a wonderful idea, as the zucchini give the cake very moist texture and enhances the chocolaty flavor.

If so far you were reluctant to try this unique combination, thinking that the zucchini texture and flavor will be too dominant, you’d be happy to know that it’s hardly noticeable. In fact, anyone who eat the cake without knowing it contains zucchini, will be quite surprised to learn it does.
This easy to prepare “all in one bowl” cake, is loved by all and is an excellent example of homey American baking. If you’re looking for a cake to serve as part of the dessert table on the coming 4th of July’s brunch, it is the perfect choice. The fact it keeps well at room temperature for a few hours, is an added bonus in such events. Baking it in a large pan, as I’ve done here, will give enough portions to feed a crowd. Try it and enjoy.

Notes:
* I find the cake to be sweet enough, but if you prefer a sweeter cake, increase the amount of sugar to 2 cups
* If you don’t have buttermilk, mix 1 cup whole milk with 2 tsp of fresh lemon juice and let it stand for a few minutes until it sours.
* The cake can keep, covered  in the fridge, for up to a week, or frozen for up to a month.

Makes: 24
Prep time: 20 minutes
Baking time: 40-45 minutes

Ingredients:
For the cake:
2 L eggs
½ cup brown sugar
1 cup sugar
½ cup oil
1 tsp vanilla
½ tsp espresso powder (optional)
1 cup buttermilk (see notes)
½ cup raw cocoa powder
2 cups flour
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 cups coarsely grated zucchini (from 2-3 large)
½ cup mini chocolate chips
For the glaze:
4 Tbs milk
4 Tbs sugar
4 Tbs cocoa powder
4 Tbs (2 oz, 60 grams) butter, at room temperature
For garnish (optional): desiccated coconut, mint leaves, berries

1. Preheat the oven to 350F (175C). Line a 12” x 8” (20.5cm x 30cm) pan with baking paper.
2. In a large bowl, whisk together the eggs, sugar, oil, vanilla and espresso powder. Add the buttermilk and whisk again. Add the cocoa powder, flour, baking powder, baking soda and salt, and mix briefly. Switch to spatula and mix in the zucchini and chocolate chips. Pour the batter into the prepared pan.
 
3. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes up almost dry. The cake should be moist so don’t over bake it.
4. Keep in the pan for 5 minutes before transferring  to a rack, to cool to room temperature.

5. The glaze: mix the milk, sugar and cocoa powder in a small pot. Cook over medium- low heat until the sugar dissolves. Add the butter and cook for 1-2 minutes, mixing constantly, until an even glaze is formed. Cool slightly, mix well and spread all over the cake. Let the glaze set before cutting.