I’m already tweaking my beautifully moist Barley Chocolate Zucchini Cake that I made a few weeks back with some of our first zucchinis of the season. Ridiculous, right? Well, I was just curious, and now that I have zucchini overload, I was free to experiment a little bit more!
So, the two changes: I added a bit more flour and more zucchini, making it a not sweet chocolate cake (with vegetables!), perfect for mid-week dessert, fluffier than the first version, with a nice crumb. I also think that it will make lovely cupcakes and am thinking of using it for the garden-themed party my eldest is requesting for her 5th birthday coming up. Chocolate Zucchini cupcakes are a great dirt brown colour! I’m thinking 20 minutes in a muffin tin; lemme know if you try it out before me.
Chocolate Zucchini Cake, Take 2
A not-too-sweet fluffy chocolate cake. Simple. Good. Contains a vegetable (and lots of butter).
1 c butter, melted
1 c maple syrup
1 tsp vanilla
1 1/2 c unbleached flour
1 c barley (or unbleached or whole wheat or whole wheat pastry) flour
1/2 c cocoa powder
2 tsp baking soda
1/2 tsp salt
1/2 c buttermilk (or splash of apple cider vinegar topped up with milk to total 1/2 c)
2 c grated zucchini (baseball bat ones work just fine here)
- Preheat oven to 350F and butter a 9" x 13" pan (or just line it with parchment if you are lazy like me & hate clean-up).
- Whisk eggs in a large bowl.
- Slowly add melted butter and continue to whisk to combine thoroughly.
- Slowly add maple syrup, then vanilla and buttermilk/acidified milk, continuing to whisk to thoroughly mix. Small children are great help here, although may need help with the "slow" pouring part.
- In another bowl, mix together all the dry ingredients. Choose a too-big bowl if enlisting help of small kids (to help keep it all in the bowl).
- Dump the dry with the wet and stir with a spoon until almost combined.
- Then add the zucchini and stir in and you don't see any more floury bits.
- Pour and scrape into the prepared pan.
- Bake 35-45 minutes, until gently springs back.
- Cool (at least 5-10 minutes...) and then serve with vanilla ice cream, whipped cream, or ice with your favourite buttercream.
© Lindsay Bliek, 2016
I actually managed to get some pictures of this cake, I hope you enjoy them (and it!).