I tried another recipe from the beautiful Chocolate & Zucchini recipe book by veteran food blogger, Clotilde Dusoulier, for the occasion of another colleague's (Luke's) birthday. I thought it only fitting that I tried the title recipe, Chocolate and Zucchini Cake (which can also be found here on Clotilde's blog). It sounded quite delicious, as it contains both cocoa and chocolate bits, and to my mind, the use of grated zucchini in a cake is intriguing rather than off-putting.
As Clotilde promised in her introduction to this recipe, it produced a moist, deeply chocolatey cake. Personally, I liked it. However, I know that at least one of my colleagues, Julien, did not like this cake - he described it as "interesting", and when pressed, as "not his thing". Another colleague, Marian, described it as "OK". No-one raved about this cake, so to some extent, I take this as the barometer of how my baking is received.
Don't let my experiences put you off trying this recipe - it does produce a moist chocolatey cake, and I am not sure why it was not as well received as some of the other chocolate cakes that I have made. I would be interested in hearing from anyone else who has made this cake what they thought of it.
It's a shame not all of your colleagues liked this one. I've baked with zucchini a couple of times (making healthy muffins and also a chocolate cake, many years ago) and have always enjoyed the moist results! I wonder whether the idea of it just put some people off?
ReplyDeleteHi Cindy, I tend to agree with you - I actually found that the zucchini made the cake moist, which is a plus rather than a minus! Maybe next time I should be a little more mysterious about the ingredients ...
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