It’s Zucchini time-the gardens and road side stands are overflowing. I pulled out my zucchini recipes and decided on a Chocolate Nut Zucchini Cake-without the nuts. I used a Nordic Ware Bundt pan that reminds me of cathedral archways, being respectful and thankful for the zucchini.
The recipe is one my Mom gave me years ago. I do not know where she got it, but she passed it along to me sometime in the mid-1970’s. I remember trying this recipe when newly married and having my first large garden, with Oh SOooooo large zucchinis-something I’d never experienced before. Of course, in using this recipe for over 35+ years, I have tweaked it many times, in many ways. See NOTES.
3 squares unsweetened chocolate
3 cups unsifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups sugar
1 ½ cups salad oil
3 cups finely grated zucchini
1 cup finely chopped walnuts or pecans
1. Preheat oven to 350°. Melt chocolate over hot, not boiling water. Let cool, but still be pourable.
2. Grease well and flour a 10-inch tube pan.
3. Sift flour with baking powder, soda and salt – set aside.
4. In large bowl of electric mixer, at high speed, beat eggs until thick and light. Gradually add sugar, ¼ cup at a time, beating well after each addition.
5. Add salad oil and cooled chocolate; beat until well blended.
6. At low speed, add sifted dry ingredients, mixing until smooth.
7. Add grated zucchini and nuts; with wooden spoon, stir until well combined.
8. Turn batter into prepared pan; bake 1 hour and 15 minutes, or until surface springs back when pressed lightly with fingertip.
9. Cool in pan; cool thoroughly on rack.
10. Before serving, if desired, sprinkle with powdered sugar. Cut into thin slices.
Makes 10-12 servings
NOTES: I substituted some of the oil by using 1 cup applesauce and ½ cup oil. I also cut down on the sugar, using 2 ½ cups instead of 3. I also added a sprinkle of cinnamon. Everyone that tried it said it tasted good and had a palate-pleasing texture, not dry. I think it tastes best served with ice cream! I know you get more than 10-12 servings with the bundt cake pan, even if you cut it into thick slices.
Enjoy the bountiful zucchini.