Chocolate Zuchini Cake

From Nelson’s Kitchen
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Adapted from Bon Appétit, November 1995.

The adaptations here are to make the recipe dairy free. I replaced buttermilk for a combination of almond milk and lemon juice, and the butter for vegetable oil.

Ingredients:
 
Procedure:
 
  1. Preheat oven and prepare the pan
    • Preheat oven to 325 F.
    • Cut a rectangular piece of parchment paper that covers the bottom of a ×9 × 2 rectangular pan and that comes up the long side of the pan.
    • Spray the bottom of the pan with cooking spray.
    • Line the pan with the parchment paper and spray the parchment paper with the cooking spray.
  2. Grate the zuchini
    • Grate the zuchini in the large holes of a box grater or in a food processor equipped with the disc with large holes.
  3. Sift the dry ingredients
    • Cut a large square of parchment paper and lay on top of counter
    • Using a large strainer, sift the flour, cocoa power, baking soda and baking powder on top of the parchment paper.
  4. Mix the batter
    • In a large bowl, using a whisk, mix the sugar, oil, eggs, vanilla, lemon juice, and salt.
    • Add 1/3 of the dry mixture and stir gently until incorporated followed by 1/3 of the almond milk. Repeat until all the dry ingredients and milk have been incorporated.
    • Add the grated zuchini and mix until incorporated.
    • Add the chocolate chips, or chopped chocolate, and nuts (if using).
  5. Bake, cool and serve
    • Pour the batter in the prepared loaf pan.
    • Bake at 325 F for 50 minutes to one hour or until a toothpick comes out clean when inserted in the middle of the loaf. Rotate the pan in the oven after 25 minutes to ensure even baking.
    • Remove from oven and let it cool, in the pan, on a rack for 10 minutes.
    • Run a sharp knife along the short ends of the pan that were not covered by the parchment paper to release the bread.
    • Invert on top of a cutting board.
    • Peel the parchment paper from the bread.
    • Invert again (you want the top side up now) on top of the cooling rack.
    • Serve warm or let cool to room temperature.
    • If it is completely cool when you serve, you may warm up a slice for 20 seconds in full power in the microwave. Best is to have a plastic cover over the slice.
    • Serve warm with a spoonful of sour cream, creme fraiche, or with some whipped cream.