Chocolate Zucchini Cake
It's a classic late-summer quandary that I'm sure most of us have been presented with at some point. What to do will all the zucchini that piles up from local gardens?
Much like tomatoes and apples, zucchini has a way of being abundant to the point of becoming an embarrassment of riches. Last week a large produce box appeared in the office kitchen here, filled with cucumbers, yellow squash, and yup, zucchini. A coworker obviously brought in this harvest from his or her garden, and anonymously left it for the benefit of the rest of us!
It was here that I learned there's even a day commemorating this yearly zucchini conundrum. To celebrate 'Sneak Some Zucchini Onto Your Neighbor's Porch Day', Fare to Remember posted a delicious-sounding Chocolate Zucchini Cake recipe. Inspired by this, I went to the kitchen and picked out the largest fruit I could find.
Yes, I was feeling ambitious.
Even so, it took me a few days to get all the ingredients together (don't ask!). Despite my disappointment in not finding mint chocolate chips in any of the local stores, I finally had everything ready.
I whipped up this cake on one of the less sultry days we had here in Vermont last week. It came out beautifully. The cake was moist and had a delicious chocolate brownie flavor with the slight hint of zucchini bread. I used extra chocolate chips on top and even sprinkled on some white chocolate baking chips to make up for the lack of mint.
It really is a sneaky recipe – the shredded zucchini is camouflaged almost completely by the dark chocolate cake.
I won't lie – much like the lone cucumber still sitting on the counter in our kitchen – the entire cake was not all taken (it was Friday after all and I think there were fewer people working that day). But this recipe is a tasty, worthwhile way to use this abundant fruit synonymous with summer.