Jack is doing much better. He had been sick with a cough and fever, and had to stay with my mom for 5 days so he wouldn't pass it to Sam. It was very hard on me to not be able to take care of him, but obviously, Sam has to come first right now. This has been a very harsh cold and flu season, and a few of our friends we went through transplant with have been hospitalized. Sam won't ever show it, but it weighs very heavy on his heart. Please friends, if you or a family member are not well, please think twice before coming into contact with, not just Sam, but anyone else with a compromised immune system (chemo patients, infants). What may be a few awful days for you, could truly be a matter of life or death for someone else.
On a lighter note (or maybe not) I was really excited to tell you how Jack insisted on taking his nap in his big boy bed this afternoon. I was in the middle of typing up this post when I heard a thud from upstairs. He's fine. I had padded the floor with pillows and comforters. Just a little startled. You know, just when you start to get a little bit comfortable with this whole parenting thing.
Jack helped me make this cake this weekend. Well, he whacked the eggs on the counter and threw some shredded zucchini into the bowl. Zucchini may be his new favorite word, but it's certainly not his new favorite food. Shockingly enough, he'll eat it in chocolate cake ;)
Chocolate Zucchini Cake
240 grams (2 cups) all-purpose flour
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
180 grams (1 scant cup) light brown sugar
115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee
3 large eggs
350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
160 grams (1 cup) good-quality semisweet chocolate chips, or chopped chocolate
Powdered sugar
Preheat the oven to 350°F. Grease a 10-inch round springform pan or an 8-inch square pan.
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 just until combined. At this point the batter will be quite 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.
The directions say to bake for 40 to 50 minutes, but mine was done in 38 minutes (I used a 10-inch springform pan). Just make sure 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, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with powdered sugar.
Serves 12.
Recipe source: Chocolate & Zucchini
240 grams (2 cups) all-purpose flour
60 grams (1/2 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
180 grams (1 scant cup) light brown sugar
115 grams (1/2 cup) unsalted butter, at room temperature, or 1/2 cup virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee
3 large eggs
350 grams (2 cups) unpeeled grated zucchini, from about 1 1/2 medium zucchini
160 grams (1 cup) good-quality semisweet chocolate chips, or chopped chocolate
Powdered sugar
Preheat the oven to 350°F. Grease a 10-inch round springform pan or an 8-inch square pan.
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 just until combined. At this point the batter will be quite 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.
The directions say to bake for 40 to 50 minutes, but mine was done in 38 minutes (I used a 10-inch springform pan). Just make sure 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, and unclasp the sides of the pan. Serve slightly warm or at room temperature. Sprinkle with powdered sugar.
Serves 12.
Recipe source: Chocolate & Zucchini
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