Chocolate Zucchini Cake, Take 2

I’m already tweaking my beautifully moist Barley Chocolate Zucchini Cake that I made a few weeks back with some of our first zucchinis of the season.  Ridiculous, right?  Well, I was just curious, and now that I have zucchini overload, I was free to experiment a little bit more!

So, the two changes: I added a bit more flour and more zucchini, making it a not sweet chocolate cake (with vegetables!), perfect for mid-week dessert, fluffier than the first version, with a nice crumb.  I also think that it will make lovely cupcakes and am thinking of using it for the garden-themed party my eldest is requesting for her 5th birthday coming up.  Chocolate Zucchini cupcakes are a great dirt brown colour!  I’m thinking 20 minutes in a muffin tin; lemme know if you try it out before me.
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Chocolate Zucchini Cake, Take 2

Total Time: 50 minutes

Yield: 12+ servings

Chocolate Zucchini Cake, Take 2

A not-too-sweet fluffy chocolate cake. Simple. Good. Contains a vegetable (and lots of butter).

Ingredients

1 c butter, melted

1 c maple syrup

2 eggs

1 tsp vanilla

1 1/2 c unbleached flour

1 c barley (or unbleached or whole wheat or whole wheat pastry) flour

1/2 c cocoa powder

2 tsp baking soda

1/2 tsp salt

1/2 c buttermilk (or splash of apple cider vinegar topped up with milk to total 1/2 c)

2 c grated zucchini (baseball bat ones work just fine here)

Directions

  1. Preheat oven to 350F and butter a 9" x 13" pan (or just line it with parchment if you are lazy like me & hate clean-up).
  2. Whisk eggs in a large bowl.
  3. Slowly add melted butter and continue to whisk to combine thoroughly.
  4. Slowly add maple syrup, then vanilla and buttermilk/acidified milk, continuing to whisk to thoroughly mix. Small children are great help here, although may need help with the "slow" pouring part.
  5. In another bowl, mix together all the dry ingredients. Choose a too-big bowl if enlisting help of small kids (to help keep it all in the bowl).
  6. Dump the dry with the wet and stir with a spoon until almost combined.
  7. Then add the zucchini and stir in and you don't see any more floury bits.
  8. Pour and scrape into the prepared pan.
  9. Bake 35-45 minutes, until gently springs back.
  10. Cool (at least 5-10 minutes...) and then serve with vanilla ice cream, whipped cream, or ice with your favourite buttercream.

Recipe by Lindsay Bliek

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I actually managed to get some pictures of this cake, I hope you enjoy them (and it!).

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2 Replies to “Chocolate Zucchini Cake, Take 2”

  1. […] super, moist chocolate cake that is not too sweet and is refined sugar free.  And, a slightly tweaked version, here, barley flour […]

  2. […] Chocolate Zucchini Cake, Take 2 – Our Hundred Acre Wood says: Reply […]

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