Wednesday, May 20, 2009

Chocolate Zucchini Cake

What do you do with all that zucchini when the neighbors decide you need some of their bumper crop? Well the first thing you might do is to sauté with some onions and mushrooms for a delicious supper, but when you still have three quarters of this squash left you may want to try making something sweet.

Chocolate Zucchini Cake

2 Cups Whole Wheat Flour
2 Cups Sugar
3/4 Cup Cocoa
2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Ground Cinnamon
4 Eggs equivalent Egg Replacer
3/4 Cup Olive Oil
3/4 Cup Unsweetened Apple Sauce
3 Cups Grated Zucchini

Preheat oven to 350°F. Prepare 7" diameter spring form pan or equivalent sized cake pan by greasing lightly with olive oil. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon. Stir until well combined. Add egg replacer, oil, and applesauce and stir until well incorporated. Add zucchini and mix thoroughly. Poor mixture into prepared pan and bake 50-60 minutes or until a toothpick comes out clean when inserted into the center of the cake. Allow to cool before attempting to remove cake from pan.

This cake is super moist and can be complemented with a simple drizzle on glaze.

Chocolate glaze

3-4 Tbsp Icing Sugar
1 Tbsp Cocoa
1 Tbsp Soy Milk
1 tsp Rum Extract

Mix all the ingredients in a small bowl or cup until light syrup is formed. Drizzle over top of your wonderfully delicious Zucchini Cake and enjoy.