Try This One-Bowl Zucchini-Chocolate Cake

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.

One-Bowl Zucchini-Chocolate Sheet Cake
with Chocolate Sour Cream Frosting

There are many reasons to LOVE this zucchini chocolate cake: one bowl clean up, added nutrients with no compromise on flavour, and it’s easy to share even though you may not want to. Feel free to add in chocolate chips, or a handful or two of chopped nuts, to the cake batter—I choose walnuts because that’s my weakness!

Yields: 1 Serving

Cook Time: 45 mins

INGREDIENTS

• For the cake:
  • 1 cup flour 
  • 1 cup sugar
  • ½ cup cocoa powder
  • ½ teaspoon salt 
  • ½ teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1 egg 
  • 1 cup finely grated zucchini 
  • ¼ cup coconut oil or vegetable oil 
  • 1 teaspoon vanilla 
  • ⅓ cup milk 
  • ½ cup boiling water
• For the frosting:
  • 1 bag semi-sweet or bittersweet chocolate chips 
  • 1 8-ounce container sour cream 
  • 1 teaspoon vanilla

DIRECTIONS

1. Preheat oven to 350°F and lightly grease a 13×9 baking tray.
2. Place all cake ingredients from flour to milk (not the water!) into a medium bowl; mix until combined. Gradually add the boiling water.
3. Pour the cake batter into the prepared pan and bake for 30 minutes.
4. Remove cake from the oven and allow 10 to 15 minutes to cool.
5. In the meantime, make your ganache frosting. Place chocolate chips in a microwave-safe bowl and microwave on low power, or on the defrost setting, stirring every minute until the chocolate is completely melted. Cool to room temperature.
6. Stir vanilla and sour cream into the melted chocolate.
7. Frost your cake with large dollops of frosting, sprinkle with extra nuts if desired and enjoy!