C – Sometimes directions in recipes don’t give me enough details.
This recipe was one of them. The recipe was supposed to be for zucchini brownies. I ended up with a zucchini sheet cake, instead. The recipe called for 2½ cups of shredded zucchini. I guess they assumed that I was going to remove all the juice from the shredded zucchini … before I added it into the batter.
Well, they assumed wrong.
I added the everything that came out of the zucchini. Juice and all. Jim was skeptical and he was right. I needed to remove the juice before I added it into the batter.
The brownie didn’t turn out to be a brownie. It was more like a healthy cake instead.
I liked it. Not too chocolatey. But, I could taste the chocolate. I loved the soft texture … not dense like a brownie. I loved how it went great with ice cream. Sometimes, when I eat cake or a brownie with ice cream, the ice cream tends to harden the cake and make it a bit dry.
This cake was perfect for ice cream. Moist enough to complement the ice cream. I loved it and had to take a second helping of zucchini cake and ice cream … just to be sure.
| Zucchini Sheet Cake |
- 2 cups all purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter
- 1½ cups white sugar
- 2 eggs
- 1 tsp vanilla
- 2½ cups shredded zucchini (includes “juice” from shredding)
- 1 cup walnuts
- 1½ cup chocolate chips
- Preheat oven to 350 degrees.
- Place parchment paper on a half sheet pan.
- Sift flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat the butter and 1½ cups sugar with an electric mixer, or by hand, in a large bowl until smooth.
- Beat the first egg into the butter until completely blended.
- Then, beat in the vanilla extract with the last egg.
- Mix in the flour mixture until just incorporated.
- Fold in the zucchini; mixing just enough to combine evenly.
- Pour mixture into prepared pan.
- Sprinkle chocolate chips, and walnuts on top.
- Bake in the preheated oven until the edges have started to pull away from the sides of the pan, 25 to 30 minutes.
- Let cool in pan on cooling rack for 1 hour.
- Serve.
- Enjoy!
I think I will keep the juice in the next time I make this. It made mixing everything really easy and fast. It ended up making a great cake with a nice chocolate chip and walnut topping. It baked really fast. It took me 25 minutes to bake. The best part is that it tasted even better than I imagined.
Sometimes being a human is OK … especially, if results turn out as good as this.
Adapted from: http://allrecipes.com/recipe/grandmas-chocolate-zucchini-brownies/