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If you want to make a small dent in your zucchini crop before throwing up your hands up in disgust and guiltily chucking the whole thing, try this Zucchini Chocolate Cake with Orange Glaze. It doesn't use all that much of the green squash, but every little bit helps when you're suffering your annual September Attack of the Crazed Zucchinis.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup (3/4 ounce) cocoa powder
3 large eggs
2 cups (14 ounces) granulated sugar
1/2 cup (3 1/2 ounces) vegetable oil
3/4 cup (6 ounces) buttermilk or plain yogurt
2 cups (12 ounces) shredded unpeeled zucchini (about 2 small-to-medium zucchini)
1 cup (4 ounces) coarsely chopped walnuts
1 teaspoon vanilla
1/4 teaspoon orange oil
1 cup (4 ounces) confectioners' sugar
5 teaspoons orange juice1/4 teaspoon orange oil or 1 tablespoon orange zest
1 tablespoon melted butter or margarine
For the cake: Preheat the oven to 350°F. Grease and flour a 9 x 13-ionch pan.
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cocoa powder; set aside.
Beat the eggs with the sugar and oil until very light. Stir in the buttermilk or yogurt. Gently blend in the dry ingredients until thoroughly mixed, then stir in the zucchini, walnuts, vanilla and orange oil.
Spoon the mixture into the prepared pan, and bake for 50 to 60 minutes, or until the cake tests done. Remove the cake from oven and cool slightly on a wire rack. While the cake is cooling, make the glaze.
For the glaze:Mix together all the ingredients, beating till smooth. Drizzle the glaze over the cake while it's still slightly warm. Yield: 1 cake, 24 (2-inch) squares.
This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 9, September 1991 issue.