Ever since I was a young girl I have loved helping in the kitchen and have admired all those who were expert canners, bakers, and cooks. By no means is my cooking fabulous but I still enjoy trying new things and making use of all the food items in my refrigerator. During this past year I have become a part of the Bountiful Basket program (http://bountifulbaskets.org/) in our community and have also had a lot of produce from our family garden. Since I hate wasting anything, I am always in search of tasty ways to use the items in my refrigerator.
I came across Chocolate-Zucchini Loaf Cake recipe in the Dec. 2014 issue of Cooking Light. I found the recipe to be similar to a cake that my mom used to make when I was a kid so I thought I would try it out. I altered it slightly only because currently I am unable to include dairy in my diet. The two things that I altered were the butter and chocolate chips. For the butter I found a great dairy and soy free version and in regards to the chocolate chips I chose not to omit them.
I have included the original recipe with a few notations of the changes that I made.
Chocolate –Zucchini Loaf Cake
Hands-on: 25 min.
Total: 1 hr. 50 min.
2 cups shredded zucchini (about ½ pound)
6 tablespoons unsweetened cocoa
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup granulated sugar
¼ cup packed brown sugar
¼ cup unsalted butter; softened (dairy and soy free butter)
¼ cup canola oil
1 teaspoon vanilla extract
2 large eggs
½ cup semisweet chocolate chips (optional)
1 tablespoon cocoa
½ cup powdered sugar
1 tablespoon 2% reduced-fat milk (dark chocolate almond milk)
Dash of salt
- Preheat oven to 350
- Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally. [if you leave it too wet it will take longer to bake and often the bottom gets hard before the entire thing is cooked]
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 6 tablespoons cocoa, and next 3 ingredients (through ¼ teaspoon salt) in medium bowl, stirring with a whisk
- Place sugar, brown sugar butter, canola oil and vanilla in a large bowl; beat with a mixer at medium speed until lemon-colored (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture; beat at low speed 1 minute or just until combined. Add zucchini and chocolate chips; beat at low speed 1 minute or just until combined. Spoon batter into a 9×5-inch metal loaf pan coated with baking spray. Bake at 350 for 38 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Loosen edges from sides using a narrow spatula. Remove from pan, and cool completely on wire rack.
- Combine powdered sugar, 1 tablespoon cocoa, milk, and a dash of salt in a small bowl, stirring until smooth. Drizzle over loaf.
Ta-Da there you have it, used up the zucchini or summer squash in the refrigerator and had a tasty desert that you can argue has some nutritional value. I am hoping to see if I can substitute the squash for apples and the cocoa for PB (dry) in the future. I’m not sure how well it will work but it sounds kind of tasty.