Monday, July 30, 2012
It's that time of year again when everything in your garden explodes. I don't know about you but I have zucchinis coming out of my ears these days and I have been trying to use them up before it's too late. I found this old recipe for chocolate zucchini & carrot cake that my mom tore out of a newspaper back in the mid 80's. We had a garden back them too and we had lots of zucchinis.
I must confess that I never made this recipe until I found it tucked away in an old cookbook last year. I make the usual zucchini bread with cinnamon but this cake is really different. I made a few changes to the recipe like swapping out the margarine for butter, using pecans instead of walnuts and being very generous with the amount of shredded carrots and zucchini. It comes out super moist and keeps well even in warm weather in a cake dome. Hope you can get a chance to make it.
Chocolate Zucchini & Carrot Cake
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 cup vegetable oil
1 cup unsalted butter, melted
2 cups sugar
1/2 brown sugar
3 eggs, separated and divided
9 tablespoons hot water
1/2 cup cocoa
1 cup grated carrots
1/2 cup grated zucchini
1 cup chopped nuts such as pecans or walnuts
In a mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon, and all spice.
In a large bowl blend together butter, oil, sugar, brown sugar and 3 egg yolks, one at a time.
In a cup, blend together water and cocoa and add to the mixture of sugars. butter. oil and eggs. Mix well and then add the flour mixture. When mix is well blended, add carrots, zucchini and nuts.
Beat egg whites to soft peaks and fold in.
Spoon batter into greased and floured bundt pan. Bundt pan should not be filled more than 2/3. (Since I was very generous with my amounts of carrots and zucchini, I found that I had extra batter which I used to make some muffins in a separate muffin tin. If you use the exact amount it should fit perfectly into one bundt pan.)
Bake for 60 to 70 minutes in a pre-heated 350 F degree oven. Test for doneness. Cool in pan 10 minutes. Remove to wire rack. If you have extra batter and make the muffins, they should take no more than 20 minutes to bake.
Good luck and enjoy!