There are a variety of opinions on using zucchini in baking. There seems to be two camps; some people are really opposed while others just can’t wait for the fall zucchini harvest. Three guesses as to which side of the fence we sit on… zucchini cake, muffins, cookies (yes cookies) and bread is, in our opinion, the very best way to use up your excess zucchini. Besides, if we didn’t tell you there was zucchini involved, you’d never know. Take this cake for instance, it is chocolatey, warm and full of all the flavours of fall. We like this recipe as a 9×11 cake topped with a chocolate buttercream icing. You can also make it as muffins or mini muffins, which make a perfectly healthy, ok moderately healthy, snack-sized treat for any little or fully grown person
¼ cup of butter ½ cup of vegetable oil 1 ⅓ cups white sugar 2 eggs 1 tsp vanilla ½ cup of buttermilk 2 ½ cups of flour ¼ cup of cocoa ½ tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp cloves 2 cups grated zucchini ½ cup chocolate chips
With a mixer, cream together the butter, oil and sugar, until it’s light and fluffy. Add in your eggs, vanilla and buttermilk mixing well.
Sift in cocoa, baking powder, baking soda, cinnamon and cloves. Mix until just incorporated.
Add in your grated zucchini and chocolate chips. Lightly stir being careful not to over mix. Pour the batter into a greased 9×11 pan or divide into greased muffin/mini muffins pans. For the cake, bake at 350 degrees for approximately 45 minutes. Muffins can be baked for about 24 minutes and mini muffins for 14-16 minutes, also at 350.
Once cooled you can ice your cake if you so choose using any icing of your choice. Believing as we do that chocolate is a major food group, we ice our zucchini cake with a tasty chocolate buttercream icing. Really though, it is not actually necessary. This cake is tasty all on its own.