Zucchini Chocolate Chip Cake

IMG_2423What’s the best way to get your daily dose of vegetables? In a cake, I say! OK, you’re not going to win any “Nutrition Expert of the Year” award by throwing zucchini in a dessert, but you will win people over with this moist, delicious creation. I went on a bit of a zucchini bender last weekend, after my co-worker Nita brought me a gourd the size of a baseball bat (well, half the length, but otherwise the comparison is accurate…). Her mother had pawned the monster off on her, and she brought it to me, rationalizing that a foodie would accept the challenge of how to make use of massive amounts of the veggie. And she was right.

So this was the first of three new recipes I tried in order to use up the behemoth. I found several variations of this on allrecipes.com, and added in the cinnamon and cloves per a reviewer’s comment. How was it? DEE-licious. I will definitely make it again! And my taste-testing co-workers concurred. They all thought these bars/cake were great. No one minded the added fiber in the dessert—it only made it all the more moist and memorable.

Serves 12-16

½ cup milk
1½ teaspoons distilled white vinegar
2½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon cloves
½ cup butter, softened
1½ cups white sugar
2 eggs
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chocolate chips

Preheat an oven to 325° Fahrenheit. Grease and flour a 9×13-inch pan. Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk.

Combine flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl. Set aside. Beat the butter and sugar in a large mixing bowl on medium to high speed. Add in the eggs one at a time, beating well after each addition. Add the vegetable oil and vanilla extract, and beat until combined. Slowly add the flour mixture alternately with the soured milk until all ingredients are combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.

Bake until a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a wire rack. Serve warm or at room temperature. Ice cream or whipped cream topping always a welcome addition, but not required. Cover with foil if serving next day.

Black Bean Brownies

IMG_1093If it wasn’t in the title, you wouldn’t believe the secret ingredient in these moist and chocolatey gluten-free brownies was a can of black beans! I found this recipe on food.com, and it  had been raved about by many-a reader. I’m experimenting with a gluten-free diet, and have been going crazy for some baked goods, preferably something that didn’t taste like ground chalk had been used in lieu of flour. (Those of you who’ve had to avoid gluten for a while know what I’m talking about…) This looked intriguing, and as it only makes a 9″x9″ pan, I figured I didn’t have much to loose if they were nasty. But surprise, surprise! They weren’t a waste of ingredients or time—they went together in just minutes, and tasted pretty good.

IMG_1080The first time I made these, I added both a teaspoon of baking soda and baking powder to the mix, as other reviewers suggested it would make them more cake-like. That was too much leavening, and they tasted metallic. (They also sunk in the middle, another sign of too much soda or powder.) I dusted them with powdered sugar instead of frosting them, and as my co-worker Darin said, they looked so rich and dark, you expected a little more chocolate taste than you got. (Darin is SUCH a whiner… Not!) So the next time I made them, I frosted them with half a recipe of buttercream frosting (from the back of the Hershey’s cocoa container), and that gave me the rich chocolate flavor I was lusting after. Using only 1 teaspoon baking soda worked better, too. The next time I make them, I think I’ll try them without any soda, and see if they come out fudgey, or just gooey. 

Note that you will need a blender or food processor to have success with this batter, and you’ll want to puree until no grains of bean remain before baking. Other than that, this recipe is a piece of cake! Or more accurately, a chunk of brownie. 

1 (15½ ounce) can black beans (rinsed and drained)
3 eggs
3 tablespoons oil
6 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon vanilla
¾ cup sugar

Buttercream frosting

3 tablespoons butter, room temperature
1 1/3 cups confectioners sugar
1/4 cup cocoa powder
1-2 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350° Fahrenheit. Combine ingredients in a blender or food processor and pulse until completely pureed. Pour into a greased 8″x8″ or 9″x9″ cake pan or baking dish. Bake for approximately 30 minutes. Let cool completely before frosting or cutting.

For frosting, cream butter in medium mixing bowl, using wire whisk attachment for mixer. In separate medium-size bowl, combine powdered sugar and cocoa. Add about half of sugar and cocoa to creamed butter, then drizzle some milk into bowl and stir. Add the rest of sugar/cocoa, and the vanilla, and as much milk as needed to make frosting a good spreading consistency. Frost cooled brownies. Lick bowl, spatula, beaters, etc. Wipe face to remove evidence.