Chocolate Zucchini Cake

Read this first. Testament to how awesome this cake really is.

This recipe is another one taken straight from King Arthur Flour, which I had tried before but forgotten to take pictures. It was so good that I decided to do it a second time, and it was well worth it, as always. The original recipe is here, but I didn't put any chocolate chips in it or on it this time, because I didn't have any. The cake was fine without them, but would have been even better with more chocolate.



In case the King Arthur website ever goes down, I am reprinting the recipe (please don't sue me):

1/2 cup (1 stick, 4 ounces) butter*
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream or yogurt (I used yogurt this time, last time I used sour cream)
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-process cocoa
2 teaspoons espresso powder, optional but tasty
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips (didn't use these this time)
1 cup (6 ounces) chocolate chips, for icing (didn't use these this time)

*being lazy, I only used oil.

Preheat the oven to 325°F. Lighlty grease a 9" x 13" pan. (I also made half the recipe with the full amount of zucchini, because I only have a 8x8" pan)

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.

Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack. Yield: 24 servings.