Thursday, September 10, 2009

Zucchini Chocolate Chip Cake

I'm going to share my ages old recipe for Zucchini Chocolate-Chip Cake in a bit, but I need to explain a few things first.

I have Susan at She's Becoming DoughMessTic to thank for my latest kick, letter writing! Susan's responsible for a couple of reasons... first I won this totally adorable stationary set (courtesy of the folks at Yoplait) in a giveaway she was hosting (thanks, Susan and thanks, Yoplait!).

Secondly, she started a blogging pen-pals group, which you can read about here and here (at the bottom of her post).

Isn't that a fun idea? pen-pals? When's the last time you wrote a letter? I honestly can't remember the last time I wrote one.

So I signed up for Susan's pen-pal group and promptly notified my two pen-pal-ees, Tania and Sue (Sue, girl, I still need your address). We were to include a hand-written recipe with our letter so I decided to send one of my all-time favorite cake recipes from back when I was a kid, Zucchini Chocolate Chip Cake.

I hadn't made it in ages, so I thought I'd better do a trial run to make sure it still worked out OK. I'm happy to report that it was still awesome and I had to share it with others pronto or I'd have eaten it for breakfast, lunch, and dinner.

Zucchini Chocolate Chip Cake
Courtesy of our old family friend, Irene Fegler of Riverton, Wyoming

3 eggs
1 C. oil (or substitute 1/2 C. oil + 1/2 C. applesauce for a lower fat version)
3 teaspoons vanilla
2 1/2 C. all-purpose flour
2 C. sugar
2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 C. chocolate chips
1/2 C. chopped nuts
2 C. grated zucchini
cream cheese icing, recipe follows

Preheat oven to 350 degrees. Butter a 9x13-inch pan and dust with flour, tapping out the excess flour.

Sift the dry ingredients together in a large bowl. Beat the eggs until foamy (I whisked by hand, but I suppose you could use a mixer) and add to the flour mixture. Add the oil and vanilla and mix well. (I substituted applesauce for half of the oil this time and it worked out fine, although it seemed like the cake didn't rise as much, but the taste was the same.)

Add the chocolate chips, nuts and zucchini and mix well.

Bake for 30-35 minutes (or possibly longer) or until a toothpick inserted in the cake comes out clean, or when the sides of the cake just start to pull away from the pan. This time, I halved the recipe and baked in an 8-inch square pan. My baking time was 35 minutes in the 8-inch pan, so that's why I'm a little uncertain on the time required for a 9x13-inch cake.

Cool in pan on a cooling rack for 10 minutes. At this point you can turn the cake out of the pan onto a serving plate, or you can leave it in the pan, it's up to you. Cool to room temperature and frost with cream cheese icing (cream cheese icing recipe might make more than required. That's OK, it freezes beautifully.)

Cream Cheese Icing

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 tsp. vanilla 1 pkg.
(16 oz.) powdered sugar (about 4 cups), sifted

BEAT cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.

ADD sugar gradually, beating until well blended after each addition.

OK, folks, that's that. If you try this, give me a holler and let me know how you like it.


Megan said...

Well - I have a large stash of zucchini in the fridge, so I guess I'd better head to the kitchen and fire up the oven!

Jessica said...

Yum, I've been on a zucchini bread/cake kick lately, and I can't wait to try your version.
Can you believe I actually write letters all of the time? I love writing letters, and I hope that you and the pen pals have fun writing to each other. What a fun idea.

Grace said...

nothing like a little zucchini to spruce up a chocolate chip cake. wait. strike that, reverse it. :)

Sue Sparks said...

Hi Jacque! It's me, Sue, your long lost pen pal! I thought I originally emailed my address to you on 8/17, but I just sent it off again...sorry for the delay and mix up! Look forward to hearing from you:)
Your cake looks very tasty!!! YUM!

Karine said...

This look delicious! Thanks for sharing!

Sue Sparks said...

I think I finally got your email right! Hopefully "third time's a charm" holds true! :)

Natashya KitchenPuppies said...

Zucchini makes a cake so wonderfully moist.
I love the idea of the pen pal group! I have a thing for pretty stationary.

Maria said...

Great way to use the summer zucchini!

Anonymous said...

Your cake looks awesome and delicious.

Renee said...

I just made zucchini and sultana muffins which were surprisingly good. These look great too - I always need new zucchini recipes for when I have made stuffed zucchinis and I have all the centres to use!