This cake is a great example of how to get creative with the summer garden's bounty. The zucchini creates an extremely moist cake with a subtle vegetal flavor and interesting texture. It's only made better with a dollop of creme fraiche for just the right amount of sourness and some fresh blackberries.
This recipe is excerpted form One Girl Cookies by Dawn Casale & David Crofton, Clarkson Potter, Random House, 2012.
1. Preheat oven to 350F. Grease 10-inch round cake pan and line bottom with parchment paper.
2. In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. In bowl of electric mixer fitted with paddle attachment, beat together sugar, oil, and eggs on medium speed until slightly frothy, about 1 minute. Reduce speed to low and add vanilla and zucchini. Mix 30 seconds. Add a third of dry mixture and 1/4 cup milk and mix. Scrape down bowl. Add another third of dry mixture and remaining 1/4 cup milk. Mix. Remove bowl from mixer and fold in remaining dry mixture with spatula.
4. Pour batter into prepared cake pan. Lightly rap on countertop to release air bubbles.
5. Bake 50-55 minutes, rotating halfway through, until tester inserted in center comes out clean. Let cool 20 minutes. Remove from pan and cool on wire rack.
6. Serve each slice with dollop of creme fraiche and blackberries.
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