Pre-Birthday Chocolate Zucchini Cake

Yesterday, when I woke up, I had a startling revelation…..

Ready for this bombshell? Are you sitting down?

Ok…….the big news is this: my birthday is in ** counting on fingers ** 19 days….and that, my friends, means one thing:

Birthday cake!!!!

Taking a note from my father, who believes in celebrating his birthday throughout the entire month (and not just for one day), I decided to bake myself a “pre-birthday” cake.

You know, to get ahead of the game …

If you think about it, really, any reason for cake is rational and acceptable…. at least in my book.

Anyway, I seized upon the opportunity to bake this today… because you know, I had loads of free time in between a 19 mile bike ride, painting the kitchen, running errands and taking care of a sick child. And yes, there was a considerable amount of sarcasm in that last statement.

** ahem **

I think I over-baked the cake a little bit…. because it was, as my mother would say, a touch “dry”. Nonetheless, it was very tasty and not overly sweet.

Plus, as an added bonus, I can delude myself into thinking it’s healthy with all the zucchini packed in there.

riiiiiiiiight 🙂

Chocolate Zucchini Cake – adapted from King Arthur Flour

1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla extract1 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
1/2 cup sour cream, buttermilk, or yogurt
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons espresso powder
3 cups shredded zucchini


1 cup chocolate chips

Preheat the oven to 325°F. Lightly grease a 9″ x 13″ pan.
In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, and baking powder until smooth. Beat in the eggs. Stir in the sour cream, buttermilk, or yogurt alternately with the flour. Add the cocoa and espresso powder, mixing until smooth.
Fold in the zucchini. Spoon the batter into the prepared pan.
Bake the cake for 30 to 35 minutes, until the top springs back lightly when touched, and it seems set.

To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.
Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.


2 thoughts on “Pre-Birthday Chocolate Zucchini Cake

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