Baked with Love! (sponsored)

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Happy almost the weekend everyone! Are you prepping for all the Valentines Day love and fun the next few days? I’m prepping to host a “Galentines Brunch” this weekend and trying out a bunch of new recipes. Thought I would share one of my favorite creations today…A Chocolate Zucchini Heart Cakes.
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I discovered this recipe on a Clotilde Dusoulier’s French cooking and lifestyle blog way back somewhere in 2004. I’ve made it in various shapes, from the standard bread loaf to fancy little tarts, for everyday indulgences to entertaining friends, this recipe is one you will want to come back to time and time again….plus it is perfect to make when you have too many zucchini and don’t know what to do with it all!
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Ingredients

  • 1/2 cup : unsalted butter (at room temp or 1/2 cup olive oil for a savory taste, plus butter for the pan)
  • 2 cups : all-purpose flour
  • 1/2 cup : unsweetened cocoa powder
  • 1 tsp : baking soda
  • 1/2 tsp : baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup : packed, light brown sugar
  • 1 tsp: pure vanilla extract
  • 1 tsp: instant coffee granules
  • 3 : large eggs
  • 2 cups : unpeeled grated zucchini, from about 1 1/2 medium zucchini
  • 6 oz/half a bag : good-quality bittersweet chocolate chips
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Directions!
• Preheat the oven to 350. Grease a 10-inch round springform pan or a 8 1/2-inch square pan or in this case I used a mini heart shaped silicone pans. (You can find a fun selection of heart bakeware on the Wayfair site…I had to pick up a few pieces myself!)

• In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In the bowl of a mixer (or by hand in a large mixing bowl), beat the sugar and butter until fluffy. Add the vanilla, coffee, and eggs, mixing well between each addition.

• In a large mixing bowl, combine the zucchini, chocolate chips, and about a third of the flour mixture, making sure the zucchini strands are well coated and not clumping too much.

• Add the rest of the flour mixture into the egg batter. Mix until just combined; the batter will be thick.

• Fold the zucchini mixture into the batter, and blend with a spatula without overmixing. Pour into the prepared cake pan, and level the surface.

• Bake for 40 to 50 minutes, until a knife inserted in the center comes out clean. Transfer onto a rack to cool for 10 minutes, run a knife around the pan to loosen. Serve slightly warm or at room temperature. Sprinkle with confectioner’s sugar or a chocolate glaze if desired.

I really enjoyed making these little cakes. Ninja Toddler & I wrapped each one up in cellophane, tied a bit of bakers twine on them and brought them to school as an early Hearts Day gift for teachers and friends. It is a great recipe, promise!

SPONSORED POST : I was invited to share a Valentines Day baking recipe in exchange for some baking swag as part of Wayfairs social outreach. Thanks for supporting this online resource while allowing me to create special content like this for iheartcleveland!