Chocolate Zuchini Cake

The adaptations here are to make the recipe dairy free. I replaced buttermilk for a combination of almond milk and lemon juice, and the butter for vegetable oil.

Ingredients:

 

• 2 1/4 cups all purpose SSour (11 oz 3/4, 330 grams)
• 1/2 cup unsweetened cocoa powder (1 1/2 oz, 45 grams)
• 1 teaspoon baking soda
• 1/2 teaspoon of baking powder
• 1 3/4 cups sugar (11 3/4 oz, 335 grams)
• 1 cup vegetable oil (8 oz, 230 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon of lemon juice
• 1 teaspoon salt
• 2 cups grated unpeeled zucchini (about 2 1/2 medium) (10 oz, 300 grams)
• 1/2 cup almond milk
• 1 6-ounce package (about 1 cup) bittersweet chocolate chips or chopped unsweetened chocolate bars (70% cocoa)
• 3/4 cup chopped walnuts (optional)

Procedure:

 

1. Preheat oven and prepare the pan
   • Preheat oven to 325 F.
   • Cut a rectangular piece of parchment paper that covers the bottom of a ×9 × 2 rectangular pan and that comes up the long side of the pan.
   • Spray the bottom of the pan with cooking spray.
   • Line the pan with the parchment paper and spray the parchment paper with the cooking spray.
2. Grate the zuchini
   • Grate the zuchini in the large holes of a box grater or in a food processor equipped with the disc with large holes.
3. Sift the dry ingredients
   • Cut a large square of parchment paper and lay on top of counter
   • Using a large strainer, sift the flour, cocoa power, baking soda and baking powder on top of the parchment paper.
4. Mix the batter
   • In a large bowl, using a whisk, mix the sugar, oil, eggs, vanilla, lemon juice, and salt.
   • Add 1/3 of the dry mixture and stir gently until incorporated followed by 1/3 of the almond milk. Repeat until all the dry ingredients and milk have been incorporated.
   • Add the grated zuchini and mix until incorporated.
   • Add the chocolate chips, or chopped chocolate, and nuts (if using).
5. Bake, cool and serve
   • Pour the batter in the prepared loaf pan.
   • Bake at 325 F for 50 minutes to one hour or until a toothpick comes out clean when inserted in the middle of the loaf. Rotate the pan in the oven after 25 minutes to ensure even baking.
   • Remove from oven and let it cool, in the pan, on a rack for 10 minutes.
   • Run a sharp knife along the short ends of the pan that were not covered by the parchment paper to release the bread.
   • Invert on top of a cutting board.
   • Peel the parchment paper from the bread.
   • Invert again (you want the top side up now) on top of the cooling rack.
   • Serve warm or let cool to room temperature.
   • If it is completely cool when you serve, you may warm up a slice for 20 seconds in full power in the microwave. Best is to have a plastic cover over the slice.
   • Serve warm with a spoonful of sour cream, creme fraiche, or with some whipped cream.