The kids are in bed. The MiL and the Queen Mum have retreated to their rooms. Chris is working. And I have an entire chocolate cake in the kitchen.
I cannot for the life of me figure out why I can't shed these last few baby pounds.
This cake used (part of) the last Giant Zucchini from our garden. There's just one small one left, which I've reserved for another zucchini and goat cheese pizza. This cake, however, is the reason I planted zucchini in the first place.
It's a Colorado Spiced Chocolate Zucchini Cake and the problem with the recipe is that it's supposed to be made at about 7,220 feet above sea level. Not four feet above sea level. I Googled to see if anyone knew how to convert high altitude recipes to sea level, but there seems to be a greater demand for the other way around. It seems no one else knows church ladies in Colorado whose cakes have made people consider building oxygen-depleted kitchens in which to duplicate said cakes in their decidedly sea level homes.
It took me all summer to trust my reverse engineering. I finally made it last night, and am here to say that I will be planting zucchini again next summer.
Maryann's Colorado Spiced Chocolate Zucchini Cake,
Trout-style (sea level version)*
3/4 cup butter (room temp)
1 3/4 cup sugar
2 tsp. cinnamon
3/4 tsp. nutmeg
2 tsp. vanilla
2 cups shredded, unpeeled zucchini
2 1/2 cups flour
1/2 cup cocoa
2 tsp. baking powder
1 3/4 tsp. baking soda
1 tsp. salt
1/2 cup milk
Preheat oven to 350. Beat butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs, vanilla and zucchini.
In a separate bowl, combine flour, cocoa, baking powder, soda and salt. Add to egg mixture, alternating with milk (beginning and ending with flour). Mix well.
Bake in two, well-greased and floured 9" pans (round or square) for 30 minutes. When cool, frost with cinnamon cream cheese frosting. Or just eat it.
* if you just googled "high altitude zucchini cake," add an extra 2 tablespoons of milk, and use 1 3/4 tsp powder and 1 1/2 tsp soda. Bake at 375.