Sunday, July 11, 2010

What to do with all that zucchini

I have six zucchini/courgette plants and two of them are presenting me with the cutest, tenderest squashes I've ever eaten.  Based on the number of blossoms on the other four, I'm going to be more than replete with squash this summer.  I'm trying to catch them when they are little but one sucker hid under the leaves and when I found it this morning it was rehearsing for a policeman's truncheon.  There was only one thing to do...make chocolate cake.

I've always been a little skeptical about cooking vegetables in desserts - even carrot cake is a little dodgy in my view, but I've been assured that you can't taste the zucchini in cake.  So I did a search and came up with this rather luscious sounding recipe on the aptly named Zucchini & Chocolate website.  Since allergy boy and vegan girl are away from home I thought I'd whip up a chocolate cake using real butter, eggs, cocoa and dark chocolate and see if it's enough to hide the squash.

The result - absolutely frickin' gorgeous.  Rich, moist, chocolaty and not a trace of zucchini to be found - it's just melted into the cake.  I made a powdered sugar glaze to top it with but it's kind of gilding the lily.  It doesn't need anything else.

[Sorry no pictures but Evie has my camera in DC - maybe next time]

1 comment:

  1. So glad you enjoyed this recipe, Wendy! It's a favorite of mine...

    ReplyDelete

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