More chocolate zucchini cake ideas
Aside from a variation in the amount of chocolate chips and the optional use of nuts and frosting, today’s second possibility for a certain chocolate zucchini cake is a great match.
As we did with a previous recipe, we’ll list each Forum cook’s comments and, if any, variations, then adapt the following recipe to reflect those changes.
Before we begin though, Marysville reader Marian J. Holland chimes in, “Dee Peterson’s request for a chocolate zucchini cake with cloves and chocolate chips sounded familiar, so I pulled my copy of ‘The Zucchini Cookbook’ by Paula Simmons off the shelf, and there was the recipe, on page 22.”
So, Forum folks, if you have a copy of that book, and it’s quicker and easier for you, grab it and go.
Otherwise, here we go:
Lake Stevens cook Sharon Bloom writes, “I believe I have the exact recipe Dee Peterson requested. It’s been cut out of a newspaper (probably The Herald since that’s the one we’ve subscribed to for over 40 years), and is pretty yellowed, so it must be old.
“I’ve noted a change to the temperature and time on my copy to 350 degrees for 50 to 55 minutes and noted 25 to 30 minutes for cupcakes.”
Sharon also says, “This works best with the firm flesh of a very large” zucchini. She uses cup of chocolate chips, never adds nuts or frosting, but does add the tips for making the sour milk and how-to for finely dicing large zucchini. “This cake really needs no frosting,” she adds, “because it is moist and very tender.”
Jean Rowe of Tulalip says, “I’ve made this recipe for years, and it is a favorite with my family and friends!”
Jean uses cup chocolate chips, no nuts or frosting, and also included tips for finely dicing large zucchini and how to make the sour milk called for.
Bothell helper-outer Joan Edison tells us, “I just made this — it’s a family favorite, especially with our two granddaughters.” Joan adds 1/4 cup chocolate chips, no nuts or frosting and, in fact, says, “Needs no frosting — it’s very moist.”
Marysville cook Laurel Hage writes, “I’ve had my zucchini cake recipe for many years, and I smiled when I read Dee’s request for this same cake. I hope this helps and that you enjoy it, Dee.” Laurel uses 1/4 cup chocolate chips, no nuts and no frosting. “Needs no frosting, it’s very moist and tender,” she notes.
Nuts and frosting are just the ticket when Terri Stefnik makes this cake. The Everett cook says, “I had forgotten about this tasty recipe until your recent column in which Dee Peterson was asking for a zucchini cake with chocolate chips and cloves. I wonder if this is the recipe she was looking for? I bought some extra zucchini at the store this week to refresh my tastebuds!” Besides the nuts, Terri uses a 12-ounce package of chocolate chips, stirs both into the batter before baking, and then, when the cake has cooled, spreads it with the following frosting, which she says is taken from a Betty Crocker cookbook.
Chocolate zucchini cake
1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour milk (see note)
2 1/2 cups unsifted flour
4 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 cups finely diced zucchini (see note)
1/4- 1/2 cup chocolate chips, to 1 package (12 ounces) chips
1/2 cup chopped nuts, optional
Frosting (recipe follows), optional
In a large mixing bowl, cream together the margarine, oil and sugar; add eggs, vanilla and sour milk and beat with an electric mixer. In a separate bowl, stir together the flour, cocoa, baking powder, baking soda, cinnamon and cloves, mixing well; add to the creamed mixture and beat well with the mixer. Stir in the diced zucchini (and, if using the nuts and 12-ounce package chocolate chips, stir those in, too) and spoon batter into a greased and floured, 9-by-12-inch pan or 9-by-13-inch pan; sprinkle top with chocolate chips, if using the 1/4- 1/2 cup chips and no frosting.
Bake at 325 degrees for 40 to 45 minutes or until a toothpick or cake tester comes out clean and dry. Makes one 9-by-12-inch or 9-by-13-inch pan.
Note: To make sour milk, add 1 teaspoon lemon juice to 1/2 cup whole milk; let stand 5 minutes before using. To finely dice large zucchini, slice it crosswise in 1/4-inch slices. Take each slice, chop it in half, and remove and discard center half-moon of pulp and seeds. The remaining half-circle of firm flesh, 1/4-inch thick, can be easily diced into 1/4-inch cubes. If skin is tender, it will not need to be peeled.
Frosting
1 package (3 ounces) cream cheese, softened
1 tablespoon milk, more if necessary
1 teaspoon vanilla
Dash salt
2 ounces unsweetened chocolate, melted and cooled
21/2 cups powdered sugar
In a mixing bowl, blend together the cream cheese, milk, vanilla and salt; stir in the cooled chocolate. Gradually add the powdered sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time.
The next Forum will appear in Friday’s comics pages.
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