It is full-on zucchini season here, and I have no less than (and not even kidding) 50 zucchini’s to use up. That is a tease and a warning, all wrapped up into one.
I decided to try and re-do my white zucchini cake with yellow zucchini, then cover it in gobs of chocolate frosting of course. The moisture and delicate flavor in zucchini always make cake amazingly moist!!
Will you indulge me for a moment? I would like to share a little story with you.
As I was standing in front of my KitchenAid® mixer it occurred to me that I should add blueberries to my cake. But then I thought about all the other blueberry desserts I do (seeing as it is my favorite fruit and all) and how they are probably the least popular theme on my blog. It seems I am the only one who love blueberry brownies and blueberry pizza and rustic blueberry tart and blueberry pie muffins.
So I abandoned the idea. Then it turned into “that” time of day where everyone says, “Mom, I am hungry.” “Mom, I lost my ipad.” “Mom, the snakes are missing.” “Mom, Olivia is eating something brown.” “Mom.” “Mom.” “MOM.”
And I was on my last nerve.
But, as I mentioned, I was standing in front of my mixer and it was on low and it was in the process of combining the butter, cocoa, milk and sugar I had added. Chocolate frosting was in my immediate future, and that seemed to make things bearable.
Then it was all five kids in front of me at once. And then my husband came home. And then it was not bearable anymore.
Intuitive to the child-induced twitch that had me unable to see out of my left eye, my husband gathered up the kids and said, “When you are done with that cake, come and get us and we will have dinner.”
And they left. And I had a moment to breath. And so I took my time in frosting that white zucchini cake. And I decided that the blueberry idea I had earlier was not such a bad idea after all. And then I took my sweet time in adding blueberries, one at a time, all lined up just-so, all around the cake. Then I did another row for good measure.
And we ate dinner and all was right with the world.
I love (and I do mean love) the little bittersweet burst of flavor from the blueberry in contrast with the rich buttercream, but if you want to save time, feel free to throw them onto the center of the cake and call it a day.
So let me tell you a few things about this cake. It is moist. As in, probably the most moist cake I have ever made. The cake melts in your mouth, and the frosting and blueberries put it right over the top. I am talking amazing.
Like one of my Top 10 Desserts EVER amazing.
If you do not have yellow zucchini you can swap out green zucchini. If you do not want green flecks, you can simply peel the zucchini first.
The moral of the story with this cake is this: Make one and all the noise in your life will be dulled for a moment. And your taste buds will be happy. And your belly satisfied. And your heart full.
You are so kind to read through a rough day, I thought I would share with you THREE ZUCCHINI LIFEHACKS for the perfect zucchini (bread, cake, muffin, you pick) treat!
1. Do not peel the zucchini. There is really no need. After a lot of questioning, I found that people only peel the zucchini to “hide” it. I am not of the mindset that it needs to be hidden. The skin is not bitter and will not affect the flavor of your baked item.
2. Size matters. The larger the zucchini the less moisture it tends to have. Large zucchini also have big seeds which need to be removed before grating. I personally really like baking and cooking with large zucchini.
3. Grating is great! Zucchini works best in baking recipes when it is grated. Start by washing the unpeeled zucchini and then cut off one end. (I like to leave the stem end in-tact, this saves my fingers when grating!) Place the cut end against the grater and start moving the zucchini back and forth.