You know how when things are crazy in life some people tend to over indulge?
Well, this might be the blog equivalent of that. Two food posts in one week just isn't the norm.
We're in the final stretch before back to school. The season brings new circumstances for our family this year: a new school, my littlest starting school, new roles for me as a Sunday School class aide and [hopefully] working outside the home in another capacity, though that hasn't been finalized. I'm implementing a merit-based allowance for the kids to encourage smooth morning and evening routines. I'm posting lists in prominent spots around the house so we all know what's expected of one another.
I haven't much felt like talking about these things in a deeper way here. Everything has been uncertain while I distill facts into firm decisions. ... so ... food. Easy topic. And why not chocolate at a time like this? hmmm? Especially when that chocolate is balanced against a hearty vegetable.
This cake has what I (typically a non-sweet person) consider the perfect mild sweetness and moist crumb, with spots of soft, melty texture due to a sprinkle of chocolate chips added to the batter. I prefer this light sweetness over any overly-sugary, holiday-type cookie, any day.
I modified the recipe (linked) adding 4 tablespoons of unsweetened cocoa powder -- don't forget that, or your cake will lack the expected color and chocolate-y flavor throughout.
Chocolate zucchini cake :: Gourmet August 2002