Back in 1992, I had the opportunity to be part of the Voyageurs ’92 program. Along with a dozen other youth from my community, I had a chance to see what life at the other end of our country was like.
I stayed with a lovely family in Victoria, BC. In exchange, my billet got to stay at my family’s home in the West Island (in the province of Quebec). I remember learning all about BC and its wonderfully rich history and culture. The climate, flora and fauna also struck me as being totally different from what we experience in Quebec.
If I have to be honest, I’ll say that what I remember most is how amazing my host family was. My billet and I quickly became good friends and had late night chats with her mom over yummy treats! Among those treats was this fabulous Chocolate Zucchini Cake! I had never ever heard of chocolate and zucchini together! It was such an odd combination!
It was the best chocolate cake I had ever had though! So moist!
Years later…Okay, let’s do the math. That was Summer of ’92 and it’s now 2011. Many years later, I have been longing for that cake recipe. I’ve lost touch with my host family, but have found several chocolate zucchini cake recipes on the internet (thank you, Google!). I’ve tweaked, played with, altered, incorporated, and have come up with a recipe I think is similar to the one my amazing host mother made for us back when I was 16 years old.
2 1/2 c flour
1/2 c cocoa powder (for baking)
2 1/2 tsp baking powder
1 1/2 tsp baking soda
2 c sugar (Substitute sugar with more natural sweeteners like agave, demerara, etc)
1 tsp salt
1 tsp cinnamon
2 tsp vanilla
2 c shredded zucchini (I used 3 c shredded zukes)
1 1/2 c vegetable oil OR
*1 jar prune puree (you can use the jarred baby food one if you don’t make your own from scratch)
* Instead of using oil or butter, I used prune puree. If you want to use butter, use 3/4 c at room temperature. If you want to use oil, 1 1/2 cups veg oil.
Preheat oven to 350 degrees.
Cream together your wet ingredients: butter/sugar or prune puree, eggs, cinnamon and vanilla.
Add flour, salt, baking powder, baking soda, cocoa, and shredded zucchini to wet mixture.
Combine all ingredients together.
In a greased Bundt pan, pour batter.
Bake for 50 minutes.
Cool in pan for 15 min (Trust me! If you take it out sooner, it will fall apart into zillions of pieces and you’ll never be able to salvage the cake! You won’t have enough time to bake another for that important bake sale, bazaar, tea, fundraiser, or dinner party you were going to bring it to!) and then cool on wire rack.
You can make a simple glaze or a chocolate ganache to add on top of the cake, but my toddler loves it just as it is…along with some homemade applesauce on the side!