As you read in the Sea Bass post, my assignment was dessert last Wednesday evening. I love desserts that exploit different ingredients, like cardamom, olive oil, jalapenos, beets, carrots, butternut squash, sweet potatoes, parsnips, and, yes, even sauerkraut (that supposedly mimics the taste of coconut...this must be investigated!).
There’s something magical about how non-traditional flavors blend with more conventional ingredients for more interesting, pretty desserts that give the taste buds a I-can’t-quite-put-my-finger-on-it surprise! Plus vegetables makes the cakes moist and more forgiving for the waistline.
I’ve been dying to try a Chocolate Zucchini Cake I found on-line and since I was on Operation Dessert, it was my perfect opportunity!
Chocolate Zucchini Cake
Adapted from allrecipes.com
2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup of buttermilk
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts
1 cup chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, buttermilk, vanilla and oil, mix well. Fold in the nuts, chocolate chips and zucchini until they are evenly distributed. Pour into the prepared pan.
3.Bake for 45 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool cake completely before topping desired glaze or confectioner’s sugar.
This cake is moist and decadent and at just 275 calories per serving, kind of thrifty in the sweet-tooth category!