Friday, 27 August 2010
I promised to provide the Chocolate Zucchini Cake recipe, so it’s coming right up. But first a picture of tomatoes from my garden, with local cukes… yum.
3 oz. dark chocolate coarsely chopped

1/4 cup canola oil

1 1/4 cups sifted all-purpose unbleached flour, 
1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 stick (1/4 cup) butter softened

3/4 cup organic sugar, or less to taste, 
2 eggs

1 teaspoon pure vanilla extract

1/4 cup buttermilk

1 1/2 cups grated zucchini or summer squash
1. Preheat oven to 350F. Grease a 9″ cake pan, & dust with unsweetened cocoa powder.
2. Melt the chocolate with the oil in a double boiler or in a saucepan over low heat, taking care not to scorch.
3. Sift together the flour, cocoa, baking powder, baking soda, and salt in a medium mixing bowl.
4. In a large mixing bowl, cream together the butter and sugar until light. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mix and buttermilk, beating until combined, then fold in the chocolate and oil mixture, and the zucchini.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool the cake in the pan for about 10 minutes on a wire rack, then invert it on the rack, remove the pan, and cool completely.
6. May be served plain, iced with your favorite icing, dusted with organic confectioners’ sugar, or with fresh raspberries nestled around it.
Serves 8 to 10. [P.S. You can make a version of buttermilk by using milk with one of these; a dollop of plain yogurt, or vanilla yogurt, or a tablesp. of apple cider vinegar.
Recipe from:
And then a card I’ve just finished for a mid-September show nearby that I’m really looking forward to. Remember singer Janis Ian. She’ll be there. Gotta go, tomatoes calling me…