Recipe: Zucchini Chocolate Cake
For those fortunate enough to have successful zucchini plants this year, you're likely facing a glut. You've pickled, frittered, zoodled, and fried, yet the bastards keep on coming.
I have a solution for you.
This recipe is endlessly variable. I've baked in choc chips, almonds and rolled oats with great success- give it a go and see what you come up with. This recipe is naturally dairy free, and also works well with buckwheat flour for a gluten free option. This recipe can also be divided between two small round or loaf tins. Just vary your cooking time accordingly.
And, best of all, this recipe is super fucking easy. You’d have to work pretty hard to fuck it up. Do your worst.
As always- these are guidelines. Do what you will with them.
Zucchini Chocolate Cake
Ingredients
180g Plain Flour (or buckwheat, or do a half-half with almond meal)
80g Cocoa Powder
375g Brown Sugar
2 tsp Baking Powder
330ml Olive Oil
4 Eggs
A splishy-splash of vanilla
4 packed cups of grated zucchini. If you've grown a monster marrow, then you'll probably just use the one. For moderate sized zucchini, you will likely need 3 or 4.
1 cup of ‘choose your own adventure/clear out your pantry’
Method
Sieve the dry ingredients together.
Lightly whisk the wet ingredients and then mix them into the dry to combine.
Stir through your grated zucchini. At this point feel free to add your extra ingredient, be it chopped nuts, chocolate chips, rolled oats or anything else you find hiding behind your jars of lentils.
Fill up the tins/muffin pans almost (but not quite) to the top. This cake doesn't rise a great deal so there's little risk of overflow.
Bake at 180C for around 20-25 minutes for small muffins, or 45+for a larger cake. Feel free to poke them regularly until you're satisfied at their 'done-ness'
Eat 'em up straight away, or later on. I plan to slice great slabs off my loaf and toast them up with lashings of butter.
Happy baking veggie lovers. May your garden grow well, and may your gluts be managable.
