by Heather Harris Brady
I think the term snack cake is for all those people who don’t consider other kinds of cake fair snacking game. This cake has a lot to offer, it’s very moist, full of chocolate and since it doesn’t need frosting it’s great to wrap into squares for the beach. Since this also happens to be the time when midwesterners start trading zucchini the size of t-ball bats, it’s a good way to use them up.
This is one of my Aunt Linda’s recipes, and if you’re familiar with her blueberry dessert or pie crust then you know she doesn’t mess around. Although there’s zucchini in here, there’s also lots of butter, chocolate and sour cream. I’ve tinkered a bit.
Chocolate Zucchini Cake, Makes Two 8″ Square Cakes
1/2 c. softened butter
1/2 c. olive oil
1-2/3 c. sugar (half brown, half white)
1 t. vanilla
1/2 c. sour cream or nonfat plain greek yogurt
2 c. shredded zucchini
1/2 c. wheat germ
1/2 c. milled flax seed
2-1/2 c. flour
1 t. baking soda
1/2 t. salt
1/3 c. dark cocoa
1 c. miniature chocolate chips
Combine the first six ingredients together and mix well.
Combine the dry ingredients in a separate bowl and then beat them into the butter mixture along with the zucchini. If you forget to combine them and just put them in, c’est la vie. It will be fine.
Stir in the chips.
Preheat the oven to 325 and spread the batter into two 8″ square pans (or one 9 x 13).
Bake the square pans for about 30 minutes, the 9 x 13 will need a little longer. The middle should be dry when you check it.
Let cool slightly before serving. If you want to fancy it up you could dust it with powdered sugar or add a scoop of vanilla ice cream alongside. But it’s never going to be overly fancy, it’s more the girl-next-door.