Ok, confession time. See, I have this feeling that I give off the impression on my blog that everything that emerges from my oven is perfect and beautiful and rainbows and puppies and all that cute stuff. But the truth is, it’s not. Every now and then I have some serious baking failures and not-so-perfect baking days. Usually when it happens, I can immediately look back and realize what I’ve done wrong or need to do differently. I didn’t go to a fancy, schmancy pastry school (I wish!) or get trained by some world renowned pastry chef; I’m just learning as I go. So, in light of this revelation, I’d like to start off this post for a most delicious chocolate zucchini bread (more like cake, who are we kidding) with a short list of things I did “wrong”:
1. Forgot an egg.
2. Took it out of the oven prematurely, thus causing the middle to collapse upon itself. Lovely.
3. Didn’t line the pan with parchment or foil, thereby making the removal of the bread to a serving plate in one piece, a feat worthy of Houdini himself.
So, there it is. Now, I can’t say that forgetting the egg made any difference and I did manage to throw the bread back in the oven and get it on the more cooked side as opposed to raw and inedible and getting it out of the pan only took one VERY large spatula and some sideways tipping maneuvering. All in all, a good time in the kitchen. Just ask my husband who has to listen to the choice words coming from that part of the house.
Needless to say, this cake…err, bread is one of the most delicious things I have every tasted. It was incredibly moist and dense and formed a beautiful crust on the top. And I loved the hint of cinnamon blended into the chocolate. Also, I used mini semi-sweet chocolate chips both in the batter and on top and they kind of disappeared into the batter so next time I’ll use regular size or maybe chocolate chunks. And there WILL be a next time. Cause it was that good.
- 1⅓ c. Vegetable Oil
- 1 c. Granulated Sugar
- 1 c. Dark Brown Sugar
- 3 Large Eggs
- 1 T. Pure Vanilla Extract
- 2 c. Grated Zuchinni, squeezed dry (I processed mine in a food processor; just be sure and remove any large seeds first)
- ½ c. Cocoa
- 2 c. AP Flour
- 1 t. Baking Soda
- 1 t. Salt
- 2 t. Ground Cinnamon
- 1 c. Sour Cream
- 1, 12 oz. pkg Semi-Sweet Chocolate Chips
- Preheat oven to 350 degrees. Grease a 9x5x4½” baking pan or, if removing from pan, line with foil or parchment paper and grease well.
- In an electric mixer, beat oil and sugars on medium speed until well combined. Beat in eggs, one at a time and then the vanilla. Beat in the zucchini.
- In a separate bowl, whisk together the flour, cocoa, salt, baking soda and cinnamon.
- Add the dry ingredients alternately with the sour cream to the wet ingredients, beginning and ending with the dry. Fold in one cup of the chocolate chips.
- Pour batter into pan and sprinkle the remainder of the chocolate chips over the batter and press down lightly.
- Bake for 1½ hours or until a cake tester inserted in the middle comes out clean. Cool completely on a wire rack.