"The Straits Times" Aug 6th issue published a rather interesting recipe : a Chocolate Zucchini Cake! Imagine Chocolate and Zucchini together? When I mentioned that to friends, most of them gave me a puzzled look. I decided to give this puzzling cake a bake and check out the taste myself.
The result was good, not too sweet. Honestly, you can hardly taste the zucchini but I guess it helped keep the cake moist and dense. Most of the guests who had it liked it. I mean if you think Carrot Cake, this is really not much different. To make it more decadent, I would do the next cake with a nicer topping. So I searched the internet for some suggestions and came across a wonderful streusel topping idea.
Meanwhile here is the recipe that was published - try the topping ideas from here if you want a more decadent cake.
Chocolate and Zucchini Cake
3 eggs
300g caster sugar
200ml olive oil
1 tsp ground cinnamon
250g self-raising flour
1/2 tsp baking soda
100g chopped nuts (I used almonds, you can use walnuts, pecans etc)
250g grated zucchini (with skin on)
100g melted cooking chocolate
Method:
1. Pre-heat the oven to 170 C. Grease the sides and line the base of a 24-cm cake-baking pan.
2. In a large mixing bowl, beat the eggs until they are pale and frothy then add the sugar and olive oil and continue beating until the mixture is thick and creamy.
3. Wash and grate the zucchini then stir it into the beaten egg mixture.
4. Sift the flour, cinnamon and baking soda together and fold it in along with the chopped nuts and the melted chocolate.
5. Pour the mixture into the prepared tin and bake for about one hour or until a skewer inserted into the cake comes out clean.
6. The cake is a moist one and hte texture is quite dense, cook it a little longer if it still seems a little wet.
7. Cool for about 15 minutes in the tin then turn out onto a wire rack to cool. Serve with dusted icing sugar or use the topping suggestion from here.
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