Chocolate and Zucchini Cake

I know zucchini and summer squash aren't as glamorous as some other summer produce. Anyone who grows the stuff is probably so sick of it by now that they have been sneaking it in to their neighbor's mailboxes for weeks, but I've been busy sneaking mine into baked goods. I have to admit, it makes me feel pretty wholesome to use a vegetable to make cake, but make no mistake. This cake is dessert. A deep cocoa tinted batter is studded with chopped bittersweet chocolate and the shredded zucchini breaks down and lends an incredible moistness to the finished cake. It is so tasty that all it needs is a snowy white dusting of confectioner's sugar to serve, but if you feel like gilding the lily, dollop some whipped cream on there too.

Chocolate and Zucchini Cake
adapted from Clotilde's legendary recipe

120g all purpose flour
120g spelt flour (or use all purpose)
60g cocoa powder
1t baking soda
1/2t baking powder
1/2t cinnamon
1/2t sea salt
180g light brown sugar
115g (1 stick) soft, unsalted butter or 1/2 cup olive oil
1t vanilla extract
2T strong cooled coffee
3 large eggs
350g finely grated zucchini (I used one small zucchini and one small, yellow summer squash)
160g chopped chocolate
confectioner's sugar, for dusting

Preheat your oven to 350º . Butter and flour 6, 6oz ramekins and place them on a sheet pan or butter and flour, 1 10'' springform pan or an 8'' square. Really, just about anything would work here.

1. Sift together the flours, cocoa powder, cinnamon, salt, baking soda and baking powder.
2. In a mixing bowl combine the chopped chocolate and grated zucchini, then 1/3 of the flour mixture and toss to combine.
3. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs one at a time, then the vanilla extract and coffee. Scrape down the bowl and stir completely to combine.
3. Add the remaining flour mixture to the butter/sugar mixture and stir gently, then fold in the chopped chocolate and zucchini.
4. Divide the batter between the ramekins, slide into the oven and bake for 30-40min until a toothpick inserted into the center of the cake comes out clean.
5. Serve warm, dusted with confectioner's sugar and maybe a dollop of whipped cream or ice cream on top.

Whole Wheat Zucchini Muffins with Nuts and Cherries

Last weekend, when I heard that two of my best pals were heading upstate to their beautiful cabin I couldn't help but invite myself along for the ride. After a week long heatwave it was high time to get the f out of the city and into the woods to take a dip in the swimming hole and breathe some non-conditioned air. Luckily my generous pals don't mind sharing their special spot, so to thank them for their never ending hospitality (and to ensure they invite me back) I brought a little treat. I wanted to bring something along that would be equally tasty for breakfast before hitting up the u-pick farm nearby and as a snack by the creek later in the afternoon and these hearty muffins fit the bill. They utilize lots of zucchini which is ever so plentiful this time of year along with toasted nuts, seeds and some dried cherries for a nice tart zip, but feel free to switch up the additions to suit your personal preference.


Whole Wheat Zucchini Muffins with Nuts and Cherries
adapted from 101cookbooks
yields about 24 muffins

2c whole wheat flour
1c all purpose flour
1 1/2t baking soda
1/2t baking powder
1t salt
1t cinnamon
1/4t nutmeg
3/4c olive oil (or canola oil)
1c sugar
1/2c brown sugar
3 large eggs
2t vanilla extract
zest of 2 lemons
1'' piece of ginger, grated with a microplane
3c finely shredded zucchini (about 3 medium), squeezed gently to remove excess liquid
1 1/2c mixed chopped nuts, toasted (I used half pecans and half walnuts)
1/3c poppy seeds
1/2c dried cherries roughly chopped

Preheat oven to 350º and line 2. 12 cup muffin tins with liners

1. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Then stir in the chopped nuts and poppy seeds, making sure to reserve a few tablespoons to sprinkle on the top of the muffins.
2. In a separate bowl, whisk together the oil, sugars, eggs, lemon zest, ginger, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir gently to combine. Fold in the zucchini and cherries.
4. Fill your muffin liners 2/3 full, then sprinkle the reserved nuts over top. Bake until the muffins are lightly browned and a toothpick comes out clean, about 25 min.

Big thanks to the folks over at The Kitchen Generation for mentioning the Baking Co. last weekend and thanks to everyone on twitter and facebook who have been so friendly and supportive of my bloggy-blog recently.