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!