Chocolate Zucchini Cake and Gerbera Daisies

Gerbera

Gerbera and the Ladybug

Chocolate Zucchini Superman Cake

Chocolate Zucchini Superman Cake

Chocolate Zucchini Cake Layers

Chocolate Zucchini Cake Layers

I realized that it’s been a long while since I posted about food. So here is one of my go to chocolate zucchini cake recipes. It’s from Epicurious, and the only change I make is sour cream instead of buttermilk, and a little less sugar (decrease by a quarter cup). We were lucky enough to have a big crop of zucchini this year, so that beautiful, organic, easy to grow vegetable is the star of my cake. The top layer of nuts and chocolate chips add texture and sweetness to the not too sweet cake layers. This recipe is great because it’s moist, delicious, and stands up to sculpting, and layers of home made marshmallow fondant as well as cream cheese icing, which is what I made the Superman logo cake with.

Included in this post is my next piece of art, a 24×36 oil on canvas painting of a gerbera daisy. I haven’t decided what color it will be, but, there will be a little ladybug exploring the flower. You might be able to see it in this first phase, sketched on one of the petals. I’m back to using oils after experimenting with acrylic. Oils are my comfort zone, I guess! Stay tuned for phase 2. Something about the first phase of this painting reminds me of chocolate, hence why I put it together with my cake post today! Hope you enjoy my chocolate zucchini cake recipe!

Chocolate Zucchini Cake
2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar (I just use 1.5 cups)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (I use sour cream)
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts
preparation
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

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