Tuesday, September 3, 2013

ABC bakes with zucchini

This time we're baking a cake with zucchini and chocolate too for the Avid Baker's Challenge. I love cakes with zucchini or carrots, that keep the cake moist and lovely. This cake was very wet and dense in the end. I did bake it about 15 minutes longer than the longest time in the recipe.

It looked good, with just a little rise. But when it cooled it went down again, so apparently it wasn't all baked dry enough. It was cooked though, not raw and you could slice it. Still a bit too moist for my liking. They would have done great as brownies I guess. But in our household, cakes with chocolate don't stay on the counter for long.
Recipe  Double Chocolate Zucchini Bread 
Already looking forward to the september recipe.... see you then.

7 comments:

MaggiesCakes and Cupcakes said...

hi yours look very miost and chocolately too/ delicious!

Dos Gatos Baking said...

Your cake does look extra moist. I wonder what that is from. It looks very good!

kitchen flavours said...

This bread is really delicious. A definite keeper recipe!

Zosia said...

My household is the same as yours....if it's chocolate, it gets eaten, especially if it looks like a delicious fudgy brownie like your loaf!

Hanaâ said...

Your loaf does look super moist, but in a VERY good way. I'm glad the family enjoyed it. When I picked this recipe, I realized we hadn't done any chocolate recipes yet, so I'm really happy all the ABC bakers enjoyed it :o)

Jeannie Tay said...

It is really moist, I would prefer it to be less moist too, other than that, I am sure it is delicious as I had baked cakes using zucchini before.

hanseata said...

In my experience, dark chocolate always finds its way into the mouth (at least into mine!)
The juiciness of zucchinis will be the variable. I was a bit afraid, too, whether enough liquid would evaporate through the baking, but for small muffins that might be easier.