November 08, 2010
Easy Chocolate Perfection
Next time you're in need of serious chocolate, please, I beg of you, try this recipe. This is the first thing I think of when someone mentions the perfect chocolate cake. This is my definition of perfect. A dreamy rich cake, with cool chunks of chocolate sprinkled in every slice. It was originally labeled a chocolate zucchini bread, but after tasting its decadence I've decided that the term cake could work just as well. The texture is somewhere between a a good bite of brownie (one of the soft ones from the center of the pan.. you know the ones I mean) and a good, everyday chocolate cake. So pick your pleasure: you can serve it as a quick bread, a perfect excuse for bringing chocolate to the breakfast table; or dish it up with scoops of vanilla ice cream and call it cake!
I hope there's some zucchini stashed in your freezer from this summer, because that yummy vegetable is what makes this loaf insanely moist! Oh, and the best part? It requires no frosting. No mess, no extra dirty bowl, no waiting for it to cool. I like to keep things simple. This cake can be ready to serve asap. Hot out of the oven or cold from the fridge, you'll find it is pretty grand all on its own. Watch out for that little hint of cinnamon.. it's amazing. Happy baking!
Chocolate Zucchini Bread (Cake)
- 2/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups shredded zucchini (raw)
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup semisweet chocolate chips
