Chocolate Zucchini Cake #recipe + #bookclub #giveaway from author @DarylWoodGerber

From Daryl:

In my current work in progress, SIFTING THROUGH CLUES, Cookbook Nook #8, I'm featuring book clubs.  * FYI, there's a giveaway for a "book club" below.  Don't miss it.

THIS IS NOT THE COVER

In  SIFTING... the Mystery Mavens are enjoying a progressive dinner while discussing a delicious culinary mystery. But there's murder afoot.

I think whenever you have a book club, you should have something yummy to eat. In my humble opinion, savory is best if you're having a glass of wine or sparkling water.  Sweet is best when sipping coffee or tea.

Here's a sweet recipe that serves up like a really moist brownie. A fan shared a chocolate zucchini recipe with me, but when I made it, it didn't turn out right. I couldn't figure it out. Maybe too much oil? Maybe I messed up the proportions? Not sure.

So I toyed with the recipe and came up with this,which I love. Now, when I was ready to make the recipe a second time,  I realized I didn't have enough zucchini. I've often combined zucchini and carrots in a zucchini bread because they cook down the same way. Both have lots of moisture. Once they're cooked in, you can barely see what color they were. It's sort of magical, don't you think?

Enjoy.

Chocolate Zucchini Cake

(Gluten-free  -- *regular version changes noted below )

1/2 cup butter melted
1/2 cup vegetable oil
1 and 3/4 c sugar

2 eggs

1 tsp. vanilla

2 cups grated zucchini (and carrot, if necessary * I ran out of zucchini)

1/2 tsp. cinnamon

2/12 c. gluten-free flour

1 teaspoon xanthan gum

1 tablespoon whey powder

1 tsp. soda

1 -1/2 tsp. baking powder

4-6 tablespoons cocoa

1 tsp. salt

1/2 cup sour milk (made with milk and a teaspoon of vinegar)

Topping:

1/2 cup chocolate chips mixed with 1/2 cup brown sugar and 1/2 cup of chopped nuts (if desired * I omitted)

Preheat oven to 350 degrees F. Prepare a 9 x 13 pan. I like to use parchment paper and spray with nonstick oil. You can simply grease the pan.

In a large bowl, combine the butter, oil, sugar, eggs, and vanilla, and mix well.

Add in the zucchini, cinnamon, gluten-free flour*,  xanthan gum, whey powder, baking soda, baking powder, cocoa, salt, and sour milk. (This is milk with a teaspoon of vinegar.) Mix well.

Pour the mixture into the 9 x 13 pan.  Top with topping.

Bake at 350 degrees for 40 to 50 minutes until a toothpick comes out clean. It will be a moist cake.

*If you want to use regular flour, swap the regular flour for the gluten-free flour and omit the xanthan gum.

Book Club Giveaway

I'm giving up to 7 copies of AS GOUDA AS DEAD or FOR CHEDDAR OR WORSE (2 Cheese Shop Mysteries) to a bookclub.  Do you belong to one...or do you want start one at your library...or find a bunch of friends to read the same book with you and discuss?  If so, leave a comment (with your email) so I can contact you if you win.

Wreath Between the Lines, 7th Cookbook Nook Mystery  BUY LINK

SAVOR THE MYSTERY!

 

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website

Follow Daryl on Bookbub

A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.

Can Mimi prove her chef innocent before the chef gets dusted?

Click here to order.

A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.

Can Mimi clear her name before the killer turns up the heat?

Click here to order.

WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.

Jenna Hart is busy decking the halls and ducking a killer

Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.
The annual Renaissance Fair serves up a helping of crafty courtiers,
damsels in distress, and medieval murder . . .
Click here to order. 

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery.

Finally there's going to be a cheese festival in Providence!

Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?

Click to order

DAY OF SECRETS, a stand-alone suspense

A mother he thought was dead. A father he never knew. An enemy that wants them dead.

Click here to order

Chocolate Walnut Zucchini Cake

The celebration continues! Thank you to everyone who has submitted photographs to our contest! They are amazing. We are in awe of your creativity, and we love all the wonderful dogs and cats who posed for you. Thank you so much! It's not over, of course, until midnight Thursday. Five people will win our fun tote bag and seven books!

All you have to do is submit a photo in one of five categories:

1. One of our books with a cat
2. One of our books with a dog
3. One of our books having summer fun
4. One of our books in a library
5. One of our books in a bookstore.

Enter the contest or just enjoy the delightful photos at http://a.pgtpb.me/R2rT6.

This is also a first. Contrary to appearances, we don't just blog about cakes here at Mystery Lovers' Kitchen! I think the unbroken succession of cakes proves that we gravitate toward cakes when we're celebrating. No doubt something that is ingrained in us as children, beginning with festive birthday cakes.

I was determined not to bake a cake for today. But the zucchini plants in the garden just keep producing! I have cooked zucchini every which way you can imagine. But not as a cake. And I kept running into recipes for chocolate zucchini cake. So I broke down and made my own version.

We loved the zucchini walnut muffins that I baked a few weeks ago, so I knew that walnuts worked well with zucchini. I deepened the chocolate flavor with a hint of coffee, and added dark brown sugar. I dusted the top with powdered sugar instead of icing it. Honestly, it's so rich and moist that it doesn't need frosting.

Krista's Chocolate Zucchini Walnut Cake

1 1/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts

2 cups shredded zucchini (about 1-2 zucchini)

1/2 cup (8 ounces) unsalted butter + extra for greasing pan
1 cup dark brown sugar
1/2 cup sugar
3 eggs
1 teaspoon instant coffee or espresso
2 teaspoons warm water
1 teaspoon vanilla
1/2 cup semi-sweet or bitter-sweet chocolate chips

powdered sugar for dusting

Preheat oven to 350. Grease a 10-inch springform pan with butter.

In a food processor, combine flour, cocoa powder, baking powder, baking soda, salt, and walnuts. Pulse until the walnuts have disappeared. Pour out into a bowl and set aside.

Use the shredding disk in the food processor to shred the zucchini. Set aside.

Dissolve the coffee in the water. Cream the butter with the sugars, and beat in the eggs, one at a time. Add the coffee and the vanilla and beat. Slowly add the flour mixture. The batter will be thick. Mix in the zucchini and stir in the chocolate chips. Pour into the prepared pan and bake for 45-50 minutes.

Cool on a baking rack. When cool, dust with powdered sugar.

Walnuts disappear into the flour and cocoa.

Before baking.

Let it cool before adding powdered sugar.

We're still giving away a book each day, too! Today we're giving away Mystery Lovers' Kitchen's alum Elizabeth Spann Craig's SHEAR TROUBLE! It won't be out until August 5th, but Elizabeth will ship it to you as soon as she has her hands on it! To enter, leave a comment here today before midnight.

Good luck!