Chocolate Zucchini Loaf Cake

Today is a glorious fall day!  It is nice and warm, but there are clear signs that the season undoubtedly is changing.

There are some amazingly colorful trees around the neighborhood. I went for a nice long walk with my friend Eileen this morning. And we both savored this beautiful day, lamenting that it will eventually come to an end like a slap in the face! Well, having gotten my 10.000 steps in by 11 o'clock am (Fit bit friends will get this!) I decided I would treat myself and the family to some chocolaty goodness. And I set out to make this fall favorite, a zucchini bread with both chocolate and a hint of coffee in it. The bread is fantastic on it's own, but with the chocolate ganache spread on top and a dollop of whipped cream on the side it is also a great dessert, more like cake. Happy baking and happy autumnal equinox! Fall is here!

Ingredients:

For loaf:

2 large eggs

1/2 cup vegetable or canola oil

2/3 cup packed light brown sugar

1/3 cup buttermilk

1 teaspoon pure vanilla extract

1 2/3 cup all purpose flour

1/3 cup Dutch-process cocoa powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder

2 cups shredded unpeeled zucchini

4 ounces dark chocolate, coarsely chopped

Chocolate ganache (optional):

1/2 cup whipping cream

1 cup semisweet chocolate pieces

Directions:

Preheat oven to 350 degrees F. Grease and flour  a loaf pan (mine is 9x5). Set aside. In a large bowl whisk together eggs, oil, brown sugar, buttermilk and vanilla. In a medium bowl whisk together flour, cocoa powder, salt, baking soda, baking powder and espresso powder. Add dry ingredients to wet ingredients and stir until just combined. Stir in zucchini and chocolate. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted into the middle comes out with only a few moist crumbs. Cool in pan for about 15 minutes, then remove from pan and cool completely on wire rack. While bread cools make the chocolate ganache:

In a small saucepan bring cream to a low simmer. Add chocolate and immediately remove from heat. Let mixture stand about 5 minutes without stirring. When chocolate has melted completely stir until smooth. Cool until spreadable (anywhere from 30 minutes to 1 hour).

Makes about 10 slices depending on thickness.