It’s so much fun trying a new recipe. Of course, that statement first starts with the understanding that I enjoy most foods. There are very few I dislike. (Liver will NEVER cross the threshold of this house.) And being a fairly decent cook and baker I can read a recipe and imagine how the flavors will mix, thereby getting intrigued to try something new.
Many people are not like that, though. Years ago I worked in an office with 17 men. I was already 50-years-old so it was no big deal; I could handle them. All except the boss, who I generally refer to as a challenged individual. Because of the way he tyrannized the work environment, I went out of my way to make things nice. For example, when it was someone’s birthday I asked them what kind of cake they would like and baked one for all to enjoy during the day.
One of the older men had had a heart attack, so I made everything low fat and no one complained. But one time when that man ask me if he could eat the cake, another guy overheard me tell him it had eggbeaters and margarine. (Yikes, have I come a long way with food since then!!) The second guy, when he requested a cheese cake for his birthday said I better not make it low fat. Of course I did and of course he loved it.
But it was the request for a chocolate cake that was the best. It was end of the summer and the zucchini had been growing well. So, to make something fun, I made a chocolate zucchini cake. The guys chowed down quickly, stuffing it in. Until one guy said, “Hey! What’s the green stuff?”
Funny how people are. Once they know that something different is in the yummy dish they were enjoying, they suddenly have second thoughts. Do you?
Zucchini Fudge Bundt Cake with Chocolate Glaze
For the cake:
1 pound zucchini
2 tablespoons sugar
2 (1-ounce) squares unsweetened chocolate
2 cups whole wheat pastry flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, at room temperature
2 cups sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup applesauce
2 teaspoons pure vanilla extract
1/2 cup sour cream
1 cup mini semisweet chocolate chips
1 tablespoon flour
For the glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup (I use liquid tapioca)
1/4 teaspoon pure vanilla extract
For the cake:
Adjust rack to center position of oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with baking spray (the kind that includes flour).
Using a box grater or food processor, grate the zucchini (you should end up with approximately 3 cups). Stir in 2 tablespoons sugar and place in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini. Occasionally press down on it to squeeze more water into the bowl.
Finely chop unsweetened chocolate, place in a bowl, and heat in the microwave for 30 seconds; stir. Heat in additional 15-second increments, stirring after each one, until chocolate is completely melted and smooth. Allow to cool.
In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, and salt. In a large bowl, use an electric mixer to blend together eggs, sugar, melted chocolate, melted butter, applesauce, and vanilla until smooth. Mix in drained zucchini. Turn mixer down to low and stir in half of the flour mixture, followed by all of the sour cream and then the remaining flour mixture. In a small bowl, toss mini chocolate chips with tablespoon of flour. Add to batter and mix until just incorporated, taking care not to overbeat.
Evenly pour/spread batter into prepared pan, place in preheated oven, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Remove cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack to finish cooling.
For the glaze:
In a small pot, melt butter over low heat. Remove pot from heat and add chocolate chips, stirring until they are melted and combined with butter. Stir in corn syrup and vanilla until smooth. Immediately pour glaze over warm cake, gently spreading it so that it trickles down sides. Allow cake and glaze to cool completely before slicing.
Recipe from FiveHEARThome