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Glazed Chocolate Zucchini Cake

Time1 hour
YieldsServes 12 to 16
Glazed Chocolate Zucchini Cake
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In summer, my husband and I like to spend weekends in the Canadian wilderness north of Minnesota, casting our lures for smallmouth bass. The eating, though, is almost as important as the fishing. The camp’s dinner bell always signals a mad rush to the table.

The traditional “shore dinner” at Lake Kishkutena is fried fish, roasted potatoes with green onions, baked beans, creamed corn and always a great dessert. This menu has not changed for at least 30 years, through two generations of cooks.

The recipes for the fish, potatoes and zucchini fudge cake are easy. The baked beans and creamed corn are even easier; they come out of the can. Add coleslaw if you wish. These recipes can be doubled or tripled to serve a crowd.

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Zucchini cake

1

Sift together flour, sugar, cocoa powder, baking soda and salt. Set aside.

2

Combine sour cream, oil, eggs and vanilla in bowl of electric mixer on low speed. Increase speed to medium and mix until light, about 2 minutes. Add flour mixture. Use low speed to mix just until well combined. Stir in zucchini. Transfer to greased and floured 13x9-inch baking pan. Smooth top.

3

Bake at 350 degrees until toothpick inserted in center comes out clean, about 35 minutes. Set aside to cool completely.

Glaze

1

Place water and butter in small saucepan. Bring to boil; keep hot. Place chocolate and powdered sugar in food processor fitted with metal blade. Process until chocolate is fine (like sugar). With machine running, pour hot water mixture through feed tube. Continue processing until chocolate is melted and glaze is smooth, scraping once. Add vanilla and dash salt; pulse 1 to 2 times. Set aside until slightly thickened. Pour over cool cake. Use small knife to smooth and evenly distribute.