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My DIL's mom, Anita gave me a giant zucchini. Yes, we know that the smaller ones are the ones you are supposed to pick to cook up for a delicious dinner veggie. But, if you have ever grown zucchini, they somehow have a way of hiding until finally one day there is a giant one laying there taunting you to do something with it. Anita found this particular one before it had a chance to become extraordinarily huge, but it was big enough for me to make 2 recipes out of it! Today I will share with you the first thing I made with it. It is The Best Chocolate Zucchini Cake Ever!
When Anita handed me the zucchini, she said, "Here! Make some banana bread!" I had every intention of doing that and taking her a loaf. But then one afternoon a couple of days later, I looked in the fridge and realized that I needed to use that zucchini and the idea of a chocolate zucchini cake came into my head. I had heard about them before but never made one. I as so glad that I did because this cake came out so moist and delicious, much better than any zucchini bread I had ever made! This particular recipe was adapted from an old church recipe compilation. It doesn't need frosting because it has a brown sugar, chocolate chip topping that is perfect!
Now, here is my secret "oops" moment that caused this cake to be so moist, I believe. I used my food processor to grate the zucchini. I accidentally left the chopping blade down in the bottom of the food processor! What I ended up with was coarsely chopped, slightly pureed zucchini. It was almost like a very thick applesauce, only zucchini. Well, I couldn't waste it, so I went ahead and made the cake anyway! It was an amazing success. I took it to our church choir practice to share it. It was a hit!
Even if you don't have a giant zucchini, you can use regular sized ones for this recipe. Later, I will give you the recipe for what I did with the rest of the zucchini!
Have you ever made a silly mistake that ended up making your recipe more delicious? Let me know in the comments!
If you don't have any zucchini at all for this recipe, here is one that Lindsey made for Memorial Day last year!
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Today for Friday Faves, we are getting you ready for January 27, which is Chocolate Cake Day! Not that we need a day to decide to bake and eat chocolate cake, but here is a great excuse! We've shared a number of chocolate cakes here on the blog, but besides those, today I have gathered some favorites from some of our blogger friends to share with you as well! You can just click on the links to their blogs to find the recipes or to the posts that we have shared before. But, hurry, you only have 2 days to choose which cake (or 2) you will bake! (After all, it is a holiday!)
What is your favorite Chocolate Cake?
I had almost forgotten about this cake that I developed for Alicia and shared in this post about our favorite birthday cakes! I need to revisit it and make it again!
I love the beauty and the story behind this cake from Shelley Webb, internationalcaregiver.com
She made this cake herself for her wedding in 1983. Actually, she made 14 of them! I can hardly wait to make this recipe! Look at how rich it looks:
This Swiss Cake Roll originally posted for a Valentine's Day dessert. So, if you don't make it for Chocolate Cake Day, keep it in your back pocket for Valentine's Day. Actually, any of these cakes would be perfect for Valentine's Day!
I love a good Texas Sheet Cake and this one from Blogging Grandma Candy Cage at Candy's Farm House Pantry looks just like a Texas Sheet Cake should. It would be perfect for a large family gathering on Chocolate Cake Day.
Shared by Pam Marston at Natural Essentials at Yellow Banks shared this iconic recipe. The marshmallow cream makes this cake decadent.
Maddy was so happy when I shared this Vegan Chocolate Cake that is moist and decadent. The eggs and any other animal products are truly not missed!
The wonderful thing about baking with zucchini is the moisture it adds to the recipe, not to mention it makes you feel like your cake is really healthy so you can eat an extra piece! Thanks to Nancy on the Home Front for this great recipe!
Last but not least we couldn't share a list of great chocolate cakes without sharing this Perfect Chocolate Cake. It is so dense, moist and chocolaty! The perfect cake for Chocolate Cake Day!
Plus 1 update!!!
After going live with this post, Alicia reminded me that I had left out the Black Forest Cake! I couldn't do that! This decadent Chocolate-Cherry Cake is perfect for a chocolate cake celebration! It also reminds me of my days in Germany!
There you have it, 9 choices instead of 8!
Now, how do I choose which one to make? Which one do you think you would like the best? I'll let you know on Instagram and Facebook later. In the meantime, make your cake, and eat it too!
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When we were working on our pie book and developing new recipes, one of my friends asked me if we made Chocolate Pecan Pie. She hadn't seen a recipe for it, but was thinking that the combination of flavors sounded good. I told her that I would give it a try and bring her one if it was successful. So, I started scouring Pinterest for the many versions of Chocolate Pecan Pie available.
Most of the recipes I found simply added chocolate chips to the pie, along with the pecans. So, I tried a version of that idea. It seemed promising. The pie looks really delicious, right? Well, my husband was unimpressed with the flavor. I have to admit that I was as well. I feel like the best part of the Pecan Pie is the custard below the pecans. In this case, the chocolate overpowered that creamy texture and rich flavor. Not to mention that as the chocolate chips cooled and rehardened, it made the pie difficult to slice! So, I checked off the chocolate chip method as a fail.
One of the beauties of Pecan Pie is that it is really super easy to whip up. A lot of the recipes I found made the process so much more difficult, so I gave those a hard pass. One day I was discussing the Chocolate Pecan Pie idea with Maddy and she suggested I toast and candy the pecans with brown sugar and cocoa powder to see if that would give the hint of chocolate that we wanted. I thought, "Genius!" So, I gave it a try. The pecans came out really tasty after I toasted them in a skillet with butter, brown sugar and cocoa powder. And, the crumbs from the toasting left a sort of chocolate swirl through the custard part of the pie. But, when it was baked all together, the flavor of the chocolate really didn't come through at all. I still liked this idea though, and may explore it further.
To make a long story short, the Chocolate Pecan Pie didn't make it into the ebook and my friend hasn't received her pie. A couple of other suggestions I may try are:
But really, I think the moral of this story is that not every really good thing has to be chocolate! I know, I know, unbelievable! But I have tweaked my Pecan Pie recipe over the years until it is a family favorite, with the perfect balance between the amount of pecans and the custard below them. My husband is firmly in the camp of not messing with the Pecan Pie at all! It is his all time favorite! Sometimes you just don't mess with a good thing.
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to ten and counting! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, and my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!
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