The ex-girlfriend of an old friend of mine used to make chocolate zucchini cakes a lot. She would sit in front of the oven on a stool watching them bake through the oven door.
I don't have her recipe. But Clotilde's version is about perfect with just one addition: 3/4 teaspoon ground cinnamon sifted in with the dry ingredients. I used a springform pan.
I made one a few weeks ago when I found a giant zucchini hidden under a leaf in the garden. Lawson ate the entire cake within about three days and politely requested I make another one immediately. Unfortunately, that was the week the local food challenge started...and because there is no local cacao source, I didn't make another one until late last week. It's almost gone, too.
I've achieved a culinary feat that may never be matched: I made a dry zucchini cake. I must have baked it too long in my convection oven. Fortunately I served it (to company!) with coffee ice cream, which saved the day somewhat. But the next day we tasted it again and I threw the rest away. Sniff.
ReplyDeleteYou'll have to try again! I made one last night to make sure nothing was amiss, and it is dark and damp and tasty. Used a mutant pumpkin-zucchini accidental hybrid, even. I'm wondering if maybe the 3 eggs in the recipe (lots for a cake) were adversely affected by your convection oven?
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