Chocolate and Zucchini Cake

Last night, I needed to make something to bring to the office pot luck.  I volunteered myself for a dessert item, but had no idea what to bring.  Since Elise had previously posted such a wonderful blueberry buckle recipe the last time, I decided to try the chocolate and zucchini cake that looked so tempting.  The link to the recipe is here.

I did make some minor alterations in the recipe, they are listed here:

1.  Instead of cocoa powder, I used 1 1/2 ounces melted unsweetened baking chocolate,
2.  I added 1 teaspoon of freshly grated nutmeg to give it a bit of a "spicier" flavor,
3.  I added an extra 1/3 cup of shredded zucchini,
4.  I substituted soy milk for whole milk, and
5.  I eliminated the glaze.

How did it turn out?  See for yourself:

Everyone in the office commented on how good this tasted.  They had never had such a combination before and found the spicing of the cake to be perfect.  In my opinion, the cake was moist and flavorful.  It had a nice crumb and was actually quite light.

Thanks Elise for another winner!

Maybe next time, I'll make a chocolate ganache to use as glaze!

Comments

[elise]

Hi Reid - Your CZ cake looks delicious! I'll have to try adding nutmeg some time. Also good to know you can make the soy milk substitution and the chocolate chips for the cocoa. Given that there is sugar in the chips and not in the cocoa, did you reduce the sugar content at all (excepting the leaving out of the glaze)?

[Reid]

Hi Elise,

Sorry. I made a mistake. =( I've now posted the correct information. I used unsweetened baking chocolate so I didn't have to reduce the amount of sugar used. I actually was tempted to use ground cloves as well, for more of a spice cake flavor, but decided against doing that.