Chocolate Zucchini Mud Cake

Here’s a recipe from Triumph of the Lentil that I recently shared with the readers of the Portland Farmers Market Blog.  It was zucchini season here around 6 months ago and I’d found my kitchen full of zucchinis from our garden, so I invented this recipe and found that it’s especially great for using up the giant zucchinis that aren’t really good in anything else.

Don’t be fooled by the zucchini in the title, this is actually a decadent tasting mud cake.  Made in a bundt pan it is thin and crispy on the outside, and moist and dense on the inside, so much that it doesn’t need any icing or accompaniments, but to make it a bit fancier-looking you could drizzle it with melted vegan chocolate or icing.  This mixture also makes delicious muffins, making 24 medium sized ones.

Kitchen time 10-15 minutes. Baking time 60 minutes.

Gluten-free option, low fat option, nightshade-free, onion- and garlic-free, under 45 minute option

Ingredients

2 cups flour (barley, wholemeal spelt, wholewheat pastry or gluten-free)
1 3/4 cups raw sugar or rapadura
3/4 cup cocoa
3/4 cup chickpea flour (besan)
1 teaspoon bicarb soda
1/2 teaspoon baking powder
a pinch of salt
3/4 cup oil (olive, sunflower or melted coconut) or apple purée
3/4 cup water
1 1/2 – 2 cups grated zucchini
2 teaspoons vanilla extract

Method

Preheat the oven to 175c (375f).

Grease and flour a large bundt pan, or some muffin tins.

In a mixing bowl, combine the flour, sugar, cocoa, chickpea flour, bicarb soda, baking powder and salt. Break up any lumps and mix until evenly combined.

In a separate mixing bowl, combine the oil, water, zucchini and vanilla. Add this to the dry ingredients, stirring until no traces of flour remain.

Pour into the bundt tin and bake for around an hour, until the top is firm and the knife comes out with a couple of moist crumbs (not batter!) when put through the middle of it, around 60 minutes. Leave to cool for 10 minutes, then run a knife around the outside and invert onto a plate. Leave the bundt tin on top while it cools. Best served after it has cooled down.

For 24 muffins: bake for 20-25 minutes.

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Posted on August 11, 2011, in Recipes and tagged , , , , , , , . Bookmark the permalink. 12 Comments.

  1. Lovely looking cake. Thank you for all the options regarding types of flour and how to make it fat free. This looks like a great recipe to make, as muffins, for my son’s birthday party in January (get some vegies in the other children without them knowing, hehe!). So thank you also for giving the baking time for muffins, something I always struggle with converting.

  2. I m gonna try it for muffins! It looks amazing!

    greetings,

  3. Wowzers. That looks so delish! Sweets are my downfall.

    http://www.mangledlollipop.wordpress.com

  4. This looks really good (LOVE the ingredient list!). Only problem is- I don’t like chocolate. Do you know if there’s a way to make it taste good without the chocolate?

    • Thank you :)

      You could turn it into a lemon or orange cake by replacing the cocoa with flour, the water with lemon or orange juice and adding some lemon or orange zest, and maybe omitting the vanilla as well.

      I’ve never tried this but I think it would work well. Let me know how it goes if you try it.

  5. This cake is an absolute hit!! I made it a couple of times already, and it is just AMAZING. I could wallow in it ;) Made me order your cookbook; I had to wait for quite a while for it to arrive (I’m in Germany), but now it is here and I have already tried some of the recipes – delicious! Many thanks! :)

  6. Can I just sub the besan flour for more whole wheat or white flour? I really dislike the taste of the chickpea flour!

  7. Hi, do you squeeze the water out of the zucchini’s before including in the mix?

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