Wednesday, June 20, 2007

Chocolate Zucchini Cake

This started out as a brownie recipe, but I think it has more of a cake consistency. It's moist and chocolatey--yum! Nuts could be stirred in before baking if desired.

Preheat oven to 350 degrees F and oil a rectangular pan.

Mix together and set aside:
1/4 cup flaxseed meal
3/4 cup boiling water

Sift together until blended:
2 cups whole grain flour (I used King Arthur White Whole Wheat, but any flour should work. I think even a gluten-free flour should work with this recipe, although it may require longer baking. If you test the recipe that way, please let me know how it turns out.)
1/2 cup tapioca flour
1 and 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder (I use Hershey's)

In blender, combine and blend until smooth:
1/2 cup sourdough starter, applesauce, or yogurt (chocolate, vanilla or plain) [optional--cake will be denser if left out]
1/3 cup oil
1 cup honey
2 medium peeled/sliced zucchini (about 2 cups worth after processing)

To dry ingredients, add zucchini mixture and flaxseed mixture. Stir just until blended and pour into oiled pan.

If desired, sprinkle batter with 3/4 cup chocolate chips. I used Enjoy Life chocolate chips and pressed them in to the batter a bit.

Bake at 350 for 40-50 minutes or until a toothpick comes out almost clean. I used a pan smaller than a traditional cake pan, so ended up baking it for about an hour because it made the batter deeper.

(Note: I recently made this cake and forgot to put in any sourdough starter, fruit or yogurt. It was fine without the acid--a little denser, more brownie-like. I mixed about a cup of Enjoy Life choc. chips before pouring the batter into the pan, and it was good.)

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