I was browsing through TasteSpotting’s food porn the other day and I came across a picture of chocolate zucchini cake. I’d never made cake or bread with zucchini before and I was curious so I clicked on the photo owner’s blog link. I was happy to find the recipe (here) and I made a decision to make the cake at some point in the near future. I chose last night because the zucchini Jay and I bought at the farmers market was already two weeks old and I was afraid it might go bad.
I began by grating the zucchini and squeezing some of the moisture out of it as the blog instructs. Then I got down to making the batter and I couldn’t get over how wonderful butter, sugar, and vanilla smelled as they were creamed inside the mixer. In my version of the cake I used fat free plain yogurt and I think that, combined with my Pampered Chef square baker I used, is what led to problems.
After the required 35 minutes baking time at a temperature of 325F, my cake was more than just a bit jiggly in the centre. It appeared that the only areas that were properly cooked through were the immediate edges. I baked the cake 15 minutes longer, wondering if it would be dry by the time it was completely baked. 20 minutes later and the cake was still not set in the middle but at least it was getting firm.
Jay decided we should go rent a movie and I happily agreed, grabbing the opportunity to take my mind off this stubborn cake. I turned the oven off and left the cake inside the oven with the light on.
When we returned home, the first thing I did was check on the cake.
It was done. It was set. It was fantastic. It was so moist I was struggling to scrape gobs of it from the roof of my mouth.
Jay and I, I’m embarassed to admit, ate half the cake last night.