ann arbivore :: a locavore in ann arbor

When I was looking for a chocolate and zucchini cake recipe, I looked no further than Clotilde’s recipe over at Chocolate & Zucchini. Yeah, I talk about her as Clotilde. I think C&Z was my first ever introduction to food blogging. About three years ago, I stumbled upon her blog and just voraciously read it, then searched out other food blogs. I don’t know what it is but I love reading about food. Food porn, I think. If you haven’t come across Chocolate & Zucchini, you should check it out. Her writing and photography are just lovely. Anyway, on to the cake.

Her recipe is good – it turns out a cake I imagine the French would like: not too sweet, but with a deep chocolate taste. And for the Americans, some good old fashioned chocolate chips in it. The hazelnut and brown sugar topping is just right, sweet and crunchy.

C&Z Chocolate and Zucchini Cake

Whisk together:

• 1 1/2 cups all purpose flour
• 1/2 cup wheat flour
• 1/2 cup unsweetened cocoa
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

In a separate bowl, mix until fluffy:

• 1/2 cup butter, softened
• 1 cup light brown sugar

Add to butter/sugar mixture:

• 1 tsp vanilla
• 1 tsp instant coffee granules (I used instant espresso)

Add in, one at a time:

• 3 eggs, room temperature

Preheat oven to 360 degrees. Grease a springform pan and sprinkle with cocoa powder. After mixing the wet and dry ingredients, combine them, reserving 1/2 cup of dry ingredients. Add to the 1/2 cup reserved flour mixture:

• 2 cups grated zucchini
• 1 cup chocolate chips (I always use Ghiradelli 60% cacao bittersweet chips)

Fold the zucchini and chocolate chips into the batter. Pour into the prepared pan. Flatten the batter.

Combine and sprinkle over batter:

• 1/4 cup light brown sugar
• 1/2 cup hazelnuts, toasted, chopped

Bake for 40-50 minutes. Cool in the pan for 30 minutes, then un-mold. Enjoy some of this cake with a cup of good coffee.

PS. I’m still working out how I write up recipes. I’ll figure out a better way.