Last week we had some very cold weather here; colder than our normal winter weather tends to be. When the weather gets cold, the first thing I think of doing is baking. I like the warmth of the kitchen when the oven is on, and the warmth of the atmosphere in the house when something delicious is baking as everyone is coming home.
On this particular day, I wasn’t sure what I wanted to make for an after school snack but I happened to be thumbing through an old issue of “Food Network Magazine” from July/August 2013. Being a summertime issue of the magazine, it was featuring recipes with zucchini; a garden staple for many.
It just so happened that I had two zucchinis that I’d bought to use for Christmas dinner and hadn’t used. This recipe would be perfect for making use of at least one of my zucchinis. Even better, it wasn’t just any zucchini cake, it was a *chocolate* zucchini cake! When I looked at the ingredients I actually had them all and it looked rather healthy, considering that it was a cake. I knew I could healthify it even more by making the flour a mix of white and wheat.
I decided to try it.
Well, it was d.e.l.i.c.i.o.u.s!!!!!! Everyone loved it! They enjoyed it with a nice, cold glass of milk, which made me even happier. I’d definitely make it again, and I think I was a little bit shocked at just how rave the reviews actually were.
The only thing that I didn’t love about the recipe was that it used a lot of bowls. Not having a ton of work space, I prefer recipes that don’t need a ton of space. With so many bowls, this one took up some space. However, it was so delicious, it was well worth the extra bowls!
I am posting the recipe below, just as it appears in their magazine and on their website.
Besides changing the flour to include both wheat and white, I used a bigger baking dish and therefore doubled the ingredients for the frosting so that it would frost the whole cake.
Next time you’re looking for a healthier cake recipe, I recommend this one!
Thanks to “Food Network Magazine” for sharing such a great recipe!!
FOOD NETWORK MAGAZINE’S CHOCOLATE ZUCCHINI CAKE
1 1/2 cups all-purpose flour, plus more for the pan (*I used a mix of 1/2 cup wheat, 1 cup white flour*)
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice (*I went with nutmeg*)
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil (separated)
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honeyDirectionsPreheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan (I used 11×7). Dust the pan with flour, tapping out the excess.Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces. (*I doubled this glaze recipe*)