If you polled farmers about garden humor, I suspect that you’d find out that the poor, prolific zucchini is a popular subject for jokes. That’s because, like rabbits, this summer squash greets life with a singular drive to be fruitful and multiply. I have one gardener friend who tells tales about drive-by squashings; these midnight capers involve sneaking from house to house to leave big bags of the squash on the doorsteps of unsuspecting neighbors, all in an effort to make sure that the squash glut gets eaten – just by somebody else.
That’s why we have recipes galore for zucchini; from bread to cookies, thrifty and clever cooks have found all sorts of ways to use up legions of the rapid reproducer, and do it in a way that combats the inevitable squash fatigue that comes with late summer.
But what’s really great about these recipes is that they’re also excellent options for the devious parent who stays awake at night plotting ways to sneak vegetables into the food of their unsuspecting offspring.
There’s almost an industry about his kind of cunning cooking. You might remember some flack over the publication of Jessica Seinfeld’s cookbook, Deceptively Delicious, which involved accusations of plagiarism by the author of a similar cookbook that dealt with sneaking good food into kids’ diets.
Well, there’s no controversy with this recipe – it’s all ours and comes from the tried and true food resource that is Mahasti’s kitchen. It’s a chocolate sheet cake that’s not only delicious, it’s also easy to transport – and that’s a boon for tailgating, picnicking, and all sorts of places where you might want to accomplish the dastardly deed of feeding little people squash and making them love every minute of it.
The key to sneaking good vegetable matter from the garden and into your kid is subtlety. So make this when the kids are not around. Or at least have the secret ingredient already prepped and ready to add to the recipe in a flash while you distract your kid with something like taking out the trash (even if you don’t succeed in assigning the chore, the inevitable whining will keep the juvenile mind occupied long enough for you to slip the zucchini into the batter unnoticed). And don’t be tempted to shortcut on the grinding or grating of the squash; you don’t want the vegetable to look anything like itself! After all, if you can’t see it or taste it – it isn’t really there. With this recipe – all they’ll taste is delicious.
One of the byproducts of using zucchini is that it adds lots of moisture to the cake, so it’s really tender. And in addition to the nutritional value of the vegetable, this recipe uses whole wheat flour in addition to white – so it’s a treat that you can feel pretty good about serving. Even with these nods to healthy eating, the cake remains a decadent taste sensation. From the first mouthwatering bite of cake and indulgent dark chocolate frosting the cake is chocolate, glorious chocolate, all chocolate and nothing but the chocolate. You’ll probably find yourself wanting to make this even when the garden isn’t overwhelmed with squash production.
Flour Head Bakery’s Chocolate Zucchini Pan Cake
1 stick unsalted butter
1/2 cup vegetable oil
1.5 cups sugar
1 tsp vanilla
1/2 cup buttermilk
3 cups finely shredded zucchini
1.5 cups All purpose lfour
1 cup White Wheat flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1-1/2 cups dark chocolate chips
1/2 cup half and half
Melt the butter in a small saucepan over medium heat. In a large bowl mix together melted butter, oil, sugar, vanilla, eggs, and buttermilk. Add zucchini and stir well.
In another large bowl whisk together the dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients and whisk until all the dry ingredients are mixed well with the wet.
Pour the mixture into a 9 inch x 13 inch greased foil pan and bake in a 325 degree oven for 30-25 minutes until the top feels springy or a toothpick inserted into the center comes out clean. Allow cake to cool.
While cake is cooing, heat half-and-half on the stove in a medium saucepan over medium heat. Add chocolate chips, and remove from heat. Whisk the mixture until all the chips have melted. When the cake is cool to the touch, pour the chocolate mixture on top of the cake and spread out with a spatula or the back of a spoon.
Cut the cake into squares and serve right out of the pan.