Saturday, May 7, 2016

Zuchinni Cake with Chocolate Glaze

The one thing I love about summer is the abundance of zucchini in my Mother's garden.  Unfortunately, it's not summer but you can find zucchini all year long at the market. One of my favorite recipes is the Cake above.  My mom has had this recipe for years and it is delicious.  I often make the cake into loaves and hand out to neighbors.  It is lovely with afternoon tea. 

You can add walnuts if you like.  This even taste better as it ages. 
What amazes me is that chocolate and zucchini really complement each other.  Give it a try, I am sure you will be very pleased.  You can also leave out the chocolate glaze but don't skimp on the chocolate chips.  I prefer using mini chocolate chips, but I did not have any on hand for the cake above, so I used regular.

The beauty of this cake is it can be mixed in one big bowl with a wooden spoon!

Preheat oven to 325 degrees

Flour and spray a bundt pan generously

Put a cookie sheet under bundt pan while baking

3 1/2 cups flour
2 cups grated zucchini and squeeze into a cloth to remove excess liquid
1 cups mini chocolate chips + 1 T. flour
1 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 3/4 cups granulated sugar
1 cup oil
4 eggs (Beaten with fork before adding)
2 tsp. vanilla extract
1 1/2 cups sour cream
*1/2 cup finely chopped walnuts (optional)

Put all dry ingredients into a big bowl and mix with a whisk, add all wet ingredients and mix with a wooden spoon until well incorporated and everything is well blended.  You do not have to over mix.  Place into prepared bundt, put on cookie sheet and place in the middle of the oven.  It will take about an 1 hour and 25 minutes to bake.  Cool and Glaze.

Chocolate Glaze:
1 1/2 cups chocolate chips
3 T. heavy cream
3/4 cups sour cream
1 cup confectioner's sugar

Over a double boiler heat heavy cream and chocolate chips until smooth and melted, remove from heat, add sour cream and confectioners sugar beat with a whisk until smooth.  If you need to add more heavy cream or water to smooth the glaze, go ahead.  Pour over cooled cake that is on a cooling rack.  I place pan underneath, and reapply drippings until the entire cake is covered.  You can use a spatula to help you out.  When glaze is cooled,  add a sprinkle of powder sugar, mini chocolate chips or chopped walnuts on top for a decorative touch!

Can make into loaves for gifts or freeze for later.

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