Finally made Clotilde’s signature cake. Can you see the zucchini? You can’t? That’s because it sort of melts as it cooks. That’s important to note because when I first shredded the zucchini, using the food processor, it came out in long strands. I was worried there’d be long strands of zucchini in the finished product so I put in the blade and chopped them all up. But Clotilde assures me that, “size doesn’t matter. The zucchini blends into the texture of the cake, so they can be short or long, whatever’s easiest with the tools you have.”
This is a perfect dessert to make right now with zucchini still so abundant. You can trick yourself into thinking it’s healthy too and justify the giant piece that you cut for yourself, like the piece you see above. Just more proof that Chocolate & Zucchini is a book worth having.