Well the cold weather has finally come to Montreal, and when it’s 10 degrees outside, all I want to do is put on my pj’s and some warm wool socks and bake something that will warm me up.
I found this great recipe a few weeks back and I’ve done it twice already! The cake usually lasts less than 2 days in my house which is a good indication that it’s FANTASTIC! I must say that it’s probably one of the moistest cakes that I’ve ever made and with the chocolate icing to top it off it’s simply delish!
Even baby couldn’t resist this tasty cake!
Ingredients (adapted fom Slice of Feist)
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Cup Canola Oil
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
Chocolate Ganache (a nice french term meaning a mixture of chocolate and cream)
2 tablespoons of butter
chocolate chips
35% cream
In a pan melt the butter. Add the chocolate chips and some cream until the desired texture is reached.
In this version I added walnuts but it made it taste more like a brownie…
Directions
Heat your oven at 350 degrees.
In a mixer, combine your oil, sugar and vanilla. Add in your eggs and shredded zucchini.
In a separate bowl, mix together your flour, cocoa powder, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased loaf pan, and bake for 50-65 minutes (65 minutes was my magic number!)
The Little Chef 