Recipe of the Week: Chocolate Zucchini Torte
In the summertime, my garden is full of zucchini and I’m always looking for ways to use them. This is a wonderful recipe to use up the extra zucchini and to have even the pickiest eater enjoy them. Serves eight. (Chef tip: To drain the zucchini, wrap in a cheese cloth and squeeze the juice out by twisting the cheesecloth.)
4 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 teaspoon salt
2 cups zucchini, grated and drained well
2 cups granulated sugar
1 teaspoon cinnamon
2 teaspoons baking powder
2 teaspoons vanilla sugar
2 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup sliver almonds, toasted
1/2 cup chocolate chips
Cooking spray, parchment paper circle
Powdered sugar
Combine flour, sugar, cocoa powder, baking powder, salt, cinnamon and vanilla in a large bowl, and make a well in the center of mixture. Combine zucchini, buttermilk, oil and eggs in a small bowl; stir well. Add to flour mixture, stirring just until dry ingredients are moistened. Stir in chocolate chips and nuts.
Prepare a 10-by-3-inch cake pan with cooking spray and parchment paper. Bake at 350°F for 45 to 55 minutes or until light golden and a skewer inserted in the center comes out clean. Remove cake from pan immediately, and let cool on a wire rack.
Sprinkle with powder sugar to serve.