Tuesday, May 11, 2010
As you can imagine, zucchini doesn't really have that much flavor (unless it's enhanced with salt, olive oil & perhaps a little garlic), so in a way, the zucchini in this cake recipe only serves to add a little texture and moist carb (in lieu of more flour). Plus it's healthier - it has greens/vitamins and fiber. The chocolate (and coffee in the recipe) pretty much overwhelms the true zucchini flavor. So what's the point? It makes feel like I'm eating a healthier cake... that's enough to justify baking it. Yeah!
I've baked this cake many times before and I've modified the recipe to make it a little more "healthy", but the original recipe is based on this recipe by one of my favorite food bloggers, Clotilde Desoulier.
The modifications I've made are:
- I use all whole wheat flour
- I add 1 cup more zucchini than the recipe calls for to make it more moist (compensate for the dry whole wheat flour)
- I decrease the sugar by almost half
- I use 60% chocolate chips (Ghirardelli)
- I add raw walnuts
In this last batch:
- I substituted half of the butter for greek yogurt (+ 1 TB)
- I added 2 TBS brewed espresso (+ the instant coffee granules) for a little more flavor intensity
I appreciate that the recipe allows me to use up zucchini when I have a big harvest in the garden. Also that it's easy and doesn't have too many ingredients.
The only thing I wonder is how many slices of cake equals one serving of vegetables? :-)