Wednesday, August 13, 2014

Let them eat cake...

Tomorrow we are having a casual dinner party here.  Kirsten and John's son, Mike, is here with his family and they are joining us for dinner.  The boys will fish and swim and shoot and and Amy is going to help me set up a new recipe page for this blog.  Mom Klik and Danielle will also be joining us as we are leaving early on Friday to head for our family reunion so they are spending the night.  We are going to be Thriving at Home on Thursday, for sure.  Link up with us and let us know how you are Thriving at Home this week.

For dessert I am going to be serving this cake that I found in Serving Up The Harvest many years ago when I was looking for ways to use my zucchini.  I make several each year, if there is any left (hasn't happened yet) it freezes well.  I also make up a couple just for the freezer so I can pull them out if I have unexpected guests or am running out of time or energy when having a dinner party.  It is delicious served with a sprinkling of powdered sugar but I have also been known to top it with vanilla ice cream and hot fudge sauce....mmmmmmmmmmmm.

Dark Chocolate Zucchini Bundt Cake
taken from Serving Up the Harvest.

2 1/4 c. unbleached all purpose flour
3/4 c. unsweetened cocoa powder
2 t. baking powder
1 t. baking soda
1 t. salt
1/2 t. cinnamon
2 c. slightly packed brown sugar
1/2 c. butter, softened to room temperature
2 large eggs
3 oz. baking chocolate, melted and cooled
1 t. vanilla
1/2 c. coffee
3 c. zucchini or summer squash, grated

Preheat oven to 350* F. Grease a 10" fluted bundt pan with baking spray.

Sift the flour, cocoa, baking powder,baking soda, salt and cinnamon into a bowl.

Beat together the sugar and butter in a large bowl of a stand mixer fitted with the paddle attachment.  Add the eggs, one at a time, beating well after each.  Beat in melted chocolate and vanilla.  Turn the setting to low and alternate the flour mixture and coffee, incorporating after each then adjust speed and beat until smooth.  Add zucchini and fold in using the low setting.  Scrape batter into the prepared pan.
The batter will be stiff, don't worry the cake will not be as dense as the batter.

Bake for 50 min. or until a skewer inserted into the cake comes out clean.

Cool in the pan for 10 minutes before removing to the cooling rack.  Print Recipe


  1. We used to back tons of zucchini bread when we had a garden. This cake looks yummmy

  2. I own every ridiculous piece of kitchen equipment except a bundt pan...this recipe has me ready to head out and buy one! I don't grow any veggies - but the farmer's market is practically giving away zucchini right now! YUM

    1. I am sure you can make it in any kind of pan and just adjust the cooking time.

  3. This sounds delicious! I love using zucchini in baked goods (they always come out so moist). I think vanilla ice cream and some strawberries would be a perfect topping. :-)


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