Still on my quest to use my leftover zucchini, yesterday I decided to try my hand at fixin a zucchini cake. (P.S. Mr. McQuack ate almost all the zucchini bars.) I still have 10 zucchini/summer squash left on my counter, and I'm pretty sure there are 3-4 more left in the garden.
I cracked open one of my favorite Lutheran cookbooks from the 1970's, confident that I would find at least one zucchini cake recipe within. Imagine my surprise when I found none! And this from the cookbook that has provided this blog with so many, many gems in the past! So I grabbed the next one from the pile, another stellar Lutheran church cookbook, but one that's about 15 years newer than the other. Lo and behold - two recipes, side-by-side, for zucchini cake: "Chocolate Zucchini Cake" and "Zucchini Chocolate Cake". Good Lord, what could possibly be the difference?!
I carefully compared both recipes, and you know what? They are almost exactly identical. The differences are subtle: "Chocolate Zucchini Cake" calls for "sour milk" (the thought of which fills me with nausea) and a sprinklin of chocolate chips on the top. "Zucchini Chocolate Cake" has more cocoa, no sour milk, and no chocolate chips. Because I make these things in the mornin and have a weak stomach, I opted to make the Zucchini Chocolate Cake to spare myself the sour milk gaggin. I did add chocolate chips on top though, for the hell of it.
2 c. sugar
1/2 c. butter or oleo (I used butter, but called it oleo because you know I love that word)
1/4 c. oil
2 tsp. vanilla
2 c. grated zucchini
1/4 c. milk
2 1/2 c. cake flour (OMG have you ever used this stuff? It was my first time and my feelins are mixed. It's got the consistency of powdered sugar, so it sticks to everythin and coated my entire kitchen with a fine dustin of flour. It was also a pain in the ass to pour it out of the cereal-style box it comes in. BUT when I got the batter all mixed up I could really see the difference - it was like chocolate mousse!)
1 1/2 tsp. soda
2 1/2 tsp. bakin powder
1 tsp. cinnamon
1/2 c. cocoa
1/2 c. chocolate chips
Cream the first 5 ingredients, then sift dry ingredients together and add alternately with milk. (Note this will be really difficult because you're gonna have about 3 cups of dry and a measly 1/4 c. of milk. You might have to add more milk. I did.) Then add zucchini and mix well. Bake in a 9x13-inch pan at 350 degrees for 45 to 50 minutes.
Unfortunately, I neglected to take my oven timer to my studio with me and didn't hear it goin off upstairs for 15 minutes, so the cake got a smidge burnt. It still tastes good though, despite its somewhat crusty top and bottom layers. Mr. McQuack gives that a thumbs up, sayin he doesn't much like sweet stuff anyway. I drizzled a hint of chocolate syrup on top of my piece and microwaved it for 30 seconds and WOWZERS it is seriously good. The cinnamon gives it just the right amount of spice, and the cake flour (I guess) contributes an almost brownie-like consistency. If you grow zucchini, you should definitely try this recipe. You won't be sorry!