Chocolate Zucchini Cake

This cake has two cups of zucchini nicely hidden in its chocolatey interior. But, please, do not tell that to my four year old. He has devoured may a slice without the slightest idea that his mummy is deceiving him. Obviously, this deception is for his own good - like many four year olds, it is a herculean task to get any sort of vegetables in his diet. Therefore, his mummy will continue to make zucchini chocolate cakes, I mean plain old chocolate cakes, as long as necessary. Not that I mind because this is an absolute cinch to make; simply a matter of adding a mixture of wet ingredients to a mixture of dry ingredients and popping it in the oven. Possibly the hardest part is the one hour it takes to bake plus the few minutes of cooling.

Chocolate Zucchini Cake 
Makes  one 9" x 3" cake

1 cup all purpose flour

1/3 cup white whole wheat flour*

1/2 cup unsweetened cocoa powder

2 tsp cinnamon

2 tsp baking powder

1/2 tsp baking soda

1/4 salt

2 eggs

1 cup brown sugar

1 cup vegetable oil

1 tsp vanilla

2 cups grated zucchini **

For the glaze

1/2 cup whipping cream

4 oz  semi-sweet chocolate chips

1. Preheat over to 350 degrees F, and spray a 9 x 3 inch loaf pan with cooking spray.

2. Combine the flours, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.

3. In another bowl, combine the eggs, vegetable oil, sugar, and vanilla. Mix in the zucchini followed by the dry ingredients.

4. Pour into the prepared loaf pan and bake for about 50 to 60, until a cake tester comes out clean.  Cool thoroughly before glazing.

For the glaze:

Add the cream and chocolate chips to a double boiler. Stir until the chocolate chips have melted and a smooth glaze has formed.

* You can, by all means, use all purpose flour here. I like to substitute a little bit of whole wheat ever I can simply to bump up the fiber content of many of my baked treats, another little trick my four year old know soothing about.

**When measuring out the zucchini, it is important not to tightly pack the measuring cup, as this can result in too much moisture and ultimately your cake batter might over flow in the oven.  I would recommend placing your loaf pan unto a baking sheet to avoid having to do unnecessary clean up.

Roasted Butternut Squash with Fresh Figs

By far, the months of August and September are my favorite when it comes to the beautiful variety of produce, both local and imported,  available at farmers markets and grocery stores here. Currently, I can find at least three varieties of figs at my local grocery store, and I am eating them pretty much every day. In smoothies, in salads, grilled and topped with creamy mascarpone, as a snack, you name it. Over thirty years ago when I was growing up in the Caribbean, figs were unavailable there but I have been curious about them, having seen them in numerous recipe books; they looked so luscious and exotic. Thankfully, they have lived up to my expectations when I finally did get to taste them for the first time, and I have been hooked ever since. 

Figs add a lovely bit of sweetness that compliments many ingredients well. You would find the same holds true when served with any kind of roasted squash, as it is here. This recipe is as simple as  it is   versatile. You can serve it as it is shown here, which is as a side dish, or combined with fresh greens for a hearty salad or even as topping for pizza. How ever you choose, I hope you do get to pick up some of these delicious fruit before the season is over. 

Roasted Butternut Squash with Fresh Figs
Serves 4-5

6 - 7 cups cubed butternut squash

3 tbsp vegetable oil

1/2 tsp salt

1/4 tsp pepper

1/4 chopped oregano 

1/4 cup chopped mint 

1/4 cup pine nuts

1 1/2 cups cubed or crumbled feta 

6-8 fresh figs 

1. Preheat the oven to 375 degrees F. 

2. On a large baking sheet, combine butternut squash, oil, salt, pepper, and half of the oregano and half of the mint. Arrange in a single layer, and roast in the oven for 30 minutes. 

3. While the squash is roasting, toast the pine nuts in a dry pan over medium heat for about 3  minutes, just until they start to glisten and turn golden. (Careful, pine nuts burn very quickly. )

4. Once the squash has roasted, combine with the toasted pine nuts and the remaining ingredients, and arrange on a serving platter.