And then there was this morning, Sunday. Ugh. Sitting is fine, standing is fine, but anything in between is anything but. Stairs are killer as is going from a sitting position to a standing position and walking is sort-of ok. A couple of people asked about the recipe for the chocolate zucchini cake. A couple of other people didn't read the "cake" part and sounded interested in chocolate zucchini. If it was a piece of chocolate in the shape of zucchini, I'm game. If you're thinking zucchini dipped in chocolate, no thanks. Anyway, here's the recipe. It wasn't that satisfying this time around, which is probably good. I've gained way more weight recently than I'm comfortable with.
INGREDIENTS
- 2 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated zucchini
- 3/4 cup chopped walnuts
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. The batter will look more like cookie dough than cake batter. That's normal.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting (I use chocolate sour cream frosting).
