I know I haven’t done a recipe in forever, and I’m sorry. I’ve had camera/picture downloading issues. But I’m back in action – or more accurately, my picture downloading is back in action.
For those who have planted zucchini in their gardens, and have an abundance with no idea of what to do with it, here’s an idea: Chocolate Zucchini Cake. It’s got chocolate, it’s got zucchini, it’s goes great à la mode! This recipe was adapted from my Death by Chocolate Cakes cookbook – made vegan and gluten-free by me. I do have to forewarn that this recipe doesn’t take long to put together, but it does take some time in the oven – almost 2 hours! I know, I know. But I promise you..it will be worth the time spent in the oven. Mix it on a Sunday morning after breakfast, and by the time it bakes and cools, you’ll have a perfect snack for afternoon tea. It’s not too sweet (since I used bittersweet chocolate) or too savory. It’s like a light cake-like quick bread (without the being quick part), with just enough sweetness from the chocolate chips to make it pleasing to the sweet tooth.
1 TBSP olive oil
3 C buckwheat flour (or oat, or regular all-purpose)
2 tsp ground cinnamon
1.5 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large zucchini (about 3/4 lb, washed and stem removed)
1.25 C turbinado sugar
1/4 C brown sugar
4 TBSP flaxseed in 1 C warm water
1.5 C canola oil
3 oz bittersweet baking chocolate, roughly chopped and melted on stovetop
2 C vegan chocolate chips (one 12 oz pack)
1. Preheat oven to 325. Liberally coat the inside of 9.5 X 4-inch nonstick angel food cake pan (or bundt perhaps) with the olive oil. Mix 4 TBSP flaxseed with 1 C warm water, set aside.
2. Place 3 oz bittersweet chocolate in a small saucepan over medium-low heat. *Keep an eye on it while continuing – you do NOT want to burn the chocolate.
3. In a sifter, combine 3 C flour, 2 tsp ground cinnamon, 1.5 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Sift onto a large piece or parchment paper (or large bowl), and set aside.
4. Grate zucchini in a food processor (or box grater) with a medium grate disk. Set aside.
5. Place turbinado and brown sugar in large bowl. Pour in flaxseed+water combo. Beat with an electric mixer on medium-high speed for 2 minutes. Use a rubber spatula to scrape down the sides. With mixer on, slowly pour in 1.5 C canola oil.
6. Continue to mix until batter comes together, about 2-3 minutes.
Add melted chocolate and mix for 30 sec on medium speed.
7. Continue mixing on low and add in the dry ingredients – careful not to splash back all the flour once added, so add slowly. Mix until incorporated, about 1 minute.
8. Add the grated zucchini, and mix by hand instead of mixer. Add the chocolate chips, continuing to mix by hand.
10. Place pan onto baking sheet, and place in oven on center rack. Bake until a cake tester comes out clean, about 1 hour and 40-50 minutes. Remove from oven, and let cool in the pan for at least 30 minutes.
11. Unmold from cake pan. Place the cake, baked top facing up, on a cake circle or plate. Let cool to room temperature at least 1 hour before slicing.
This goes great with the Butter Pecan Vegan Ice Cream! But if you choose to forgo à la mode, then it also pairs nicely with the Jasmine Sun Tea, or even a peppermint tea. Using the buckwheat flour in this recipe tastes great, and keeps it gluten-free. If you opt for oat flour I would classify it as low-gluten, and if you use all-purpose it definitely has gluten..