Chocolate Zucchini Cake
- ■2 medium zucchini, trimmed and grated (I grated mine on the medium holes of a box grater)
- ■9 tablespoons of unsalted butter, at room temperature, divided
- ■2-3/4 cup flour
- ■1/4 cup unsweetened cocoa, sifted
- ■1-1/4 teaspoon baking soda
- ■1 teaspoon salt
- ■1-1/2 cup sugar
- ■1/2 cup vegetable oil
- ■2 eggs
- ■1 teaspoon vanilla extract
- ■1/2 cup buttermilk *
- ■1/4 cup confectioners' sugar
don't have buttermilk on hand, which I frequently do not, simply add 1/2 tablespoon vinegar to 1/2 cup milk (whole or lowfat) and let sit for 15 minutes. Works.
Working in batches, put a small mound of the grated zucchini in center of a large square of double-layer cheesecloth (I used a thin tea towel). Gather corners together and squeeze out as much water as possible from the zucchini. Transfer zucchini to a bowl and set aside. (I had about 2 cups of this squeezed zucchini. Do not obsess about the amount, though. This is a very forgiving recipe when it comes to the amount of zucchini.)
Preheat the oven to 325 degrees F. Butter a deep 9" cake pan with 1 tablespoon of the butter. Sift flour, cocoa, baking soda and salt together into a mixing bowl and set aside.
Beat together the remaining 8 tablespoons of butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low and beat in flour mixture and buttermilk in 3 alternative batches. Stir in reserved zucchini.
Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 15 minutes (Start checking after 1 hour - baking time could be faster.) Remove from oven and set aside to cool for 15 minutes. Invert onto a rack to cook completely. Dust with confectioners' sugar.