Back in my Wilton school days, cake decorating students would be served with zucchini bars — it was darn good. And one wouldn’t even taste the bitterness of zucchini — it was the moist and light cake that just begged for attention. And the recipe was just a simple one, no fuzz, not too many ingredients and cake didn’t even require any frosting at all.
So using same recipe, I incorporated cocoa powder and a good amount of Nielsen-Massey chocolate extract and came up with a “perfect-for-summer” Moist Zucchini Chocolate Cake. Here’s the recipe:
MOIST ZUCCHINI CHOCOLATE CAKE
2 cups grated zucchini (from 1 large or 2 medium zucchini)
1/2 cup (1 stick) butter, softened
2/3 cup packed light brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon Nielsen-Massey pure chocolate extract
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons buttermilk powder
1/2 cup whole milk
1 /2 cup coarsely chopped walnuts
1/2 cup mini semisweet chocolate morsels
Preheat oven to 325 F. Grease, line with parchment paper, grease again and flour a 13 x 9 inch baking pan; set aside. In a medium bowl, aerate flour, cocoa powder, baking soda, salt and buttermilk powder using low speed of electric mixer or a whisk; set aside.
Cream butter and sugars until light and fluffy, using electric mixer. Beat in vegetable oil. Add eggs, one at a time. Blend in extracts.
Stir in flour mixture and grated zucchini and beat until just blended. Spread cake batter evenly onto prepared pan. Sprinkle with chopped nuts and chocolate morsels.
Bake for 55 minutes or until wooden skewer inserted in center of cake comes out clean, Cool cake on wire rack. Cut into bars or squares.