I’ve been doing some baking recently with butter! I know, strange way to start a post but this really is exciting for me. The last year has been so full of whole wheat, low fat baking goodies that its nice to be baking occassionally with the good stuff. Weight watchers has been good to me. I haven’t counted points in 9 months and have managed to maintain my weight (without working out. shame on me). So, I figure its time to learn to bring a little bit of yummy baked goodness back into our lives. I keep giving away massive quantities of baked goods so I don’t eat too much of it though. Hubby is not a fan of my solution cause it disappears so quickly but that is the point after all! And its nice to get other opinions on recipes beyond our little household (p.s. this one has been described as amazing).
It only took one bite of this cake for it fly up the charts to land amongst my favorite baked goods ever. The grated zucchini helps produce a very moist and airy cake. Its packed with delicious cinnamon chocolate flavor that really hits home. Its not overly sweet which I love. If you want something a little sweeter, definitely double the glaze but for my tastes its just perfect as posted below.
Definitely give this one a try the next time you have a pile of zucchini from the garden that you don’t know what to do with or go out and buy some just for this cake cause its worth it! Oh and if you are using large garden grown zucchini, scoop out the seeds if its particularly large before grating. And don’t worry about squeezing out any moisture from the zucchini — you want all that goodness in the cake! Enjoy!
Mini Chocolate Zucchini Cakes
2 1/2 cups regular all-purpose flour, unsifted
1/2 cup dark cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
3/4 cup butter, softened
2 cups granulated sugar
3 large eggs
1 Tbsp pure vanilla extract
2 cups finely shredded zucchini
1/2 cup milk
Glaze (Double if you really like icing):
1 cup powdered sugar
2 Tbsp milk
1 tsp pure vanilla extract
Special Equipment Needed:
Mini Bundt Pans
Preheat the oven to 350°F. Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.
With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini. Alternately stir the dry ingredients and the milk into the zucchini mixture.
Pour the batter into 10 greased and flour-dusted mini bundt pans (alternatively use a 10-inch bundt pan). Bake in the oven for about 25-30 minutes or until a wooden pick inserted in the center comes out clean (bake 45-50 minutes for a 10-inch bundt). Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
Mix together 1 cups powdered sugar, 2 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth. Drizzle glaze over cake while still warm.
Source: Adapted from Simply Recipes