Today is a very exciting day for me. My son is on his way home and has already landed in the city closest to me! He’s been awake now for over 36 hours so I suspect he’s going to be a little rummy when I see him. For dinner, we are having a very non calorie friendly meal, but oh soon good. He loves it so I’m making it special. It’s a German spaetzle meal that is super yummy. Spaetzle is a German egg noodle.
If my super ninja camera skills are working tonight and the lighting is good, you will see it on this blog very soon. If not, well, I’ll just have to wait until the camera fairy sprinkles her dust on me again. Haha
Anyway, my son will be here soon and I know he will love dinner tonight. I also made this amazingly moist chocolate zucchini cake for dessert and I can’t wait for him to try it. We have a bunch of frozen shredded zucchini in the freezer from our garden last summer and I’m always trying to find new ways to use it. When you freeze and then thaw zucchini out, the water content seems to increase exponentially. I drain my zucchini pretty well before I measure it out. I have made some disaster zucchini bread before when I neglected to drain the excess water liquid. No bueno. Sad face.
If you make this cake, I hope you enjoy it! I will be saving the recipe for the easy butter cream frosting in another post but in the meantime, you can use a simple sweetened whipped cream as that would also be fantastic with this moist goodness! 1.5 C. of Heavy Whipped cream, 2-3 Tbsp. of confectioners sugar and one tsp. of vanilla mixed on medium high for 3-4 minutes should do the trick.
- 1 1/2 C. All Purpose Flour
- 1/2 C. Unsweetened Natural Cocoa Powder
- 3/4 Tsp. Salt
- 1 Tsp. Baking Soda
- 1/4 Tsp. Baking Powder
- 3 Large Eggs
- 1 Tbsp. Vanilla Extract
- 1 1/2 C. Granulated Sugar
- 3/4 C. Buttermilk
- 1/2 C. Canola Oil
- 2.5 C. Shredded Zucchini (If previously frozen, drain before measuring)
- Preheat oven to 350.
- Lightly grease a 9 by 13 pan and set aside. I use a pyrex glass pan.
- In a medium bowl, combine the flour, cocoa powder, salt, baking soda, and baking powder. Dry whisk together. Set aside.
- In a mixing bowl, combine the eggs, extract, sugar, buttermilk, and canola oil. Mix to combine the ingredients. (I use a KitchenAid with whisk attachment on medium for 1 minute. Add the shredded zucchini and mix for another 30 seconds to combine. Add the flour mixture to the zucchini mixture and mix slowly until the mixture is just combined without any traces of flour.
- Using a rubber spatula, scrape the batter into your pre-greased pan and place in the oven on the middle rack. Cook times can vary depending on your elevation. Bake time is between 35 and 40 minutes normally but my elevation requires a little longer at 43 minutes.
- The cake is finished when a toothpick inserted into the middle comes out fairly clean with a little chocolate on it and the cake looks fairly firm. If there is any jiggle in the cake in the center, it needs more time.
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