We celebrated a couple of birthdays early this month and I made a couple of easy celebratory desserts to mark them.
For grandson Wilson I made angel food cupcakes with key lime frosting piped on top like a fluffy green cloud. For son Will I followed the lead of TV cook Lidia Bastianich and made her chocolate zucchini walnut cake.
The chocolate cake is about as easy a recipe as a cake can get. The payoff is the great brownie like texture and rich taste. The cinnamon really makes the chocolate zing; clearly a keeper recipe. Try it and see for yourself.
Chocolate Zucchini Walnut Cake
2 cups flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts
1. Preheat oven to 350 degrees F. Prepare a 9 x 13 inch baking pan with crisco and use a small amount of powdered cocoa to flour the baking pan. (See note)
2. Stir dry ingredients together with a whisk. Add eggs and oil, mix well. Fold in nuts and zucchini until evenly distributed. Pour into prepared pan.
3. Bake for 50 to 60 minutes until an inserted knife comes out clean.
Let cool in pan for 20-30 minutes then remove from pan and cut into 2 x 2 inch squares. I served the cake with a dollop of good whipped cream on the top.
Note: Using the cocoa powder to flour the baking pan leaves the cake with a nice evenly chocolate look with none of the white flour showing that using regular flour would leave.
Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.