Best Ever Chocolate Zucchini Cake

Chocolate Zucchini Cake | ZoeBakes photo by Zoë François

This Best Ever Chocolate Zucchini Cake post is from 2011, but the sentiment still stands, so I am not updating it. (8/19/18)

For the first time I understand why zucchinis are the butt of gardeners’ jokes. When I left town for my brother’s wedding in July, the zucchini plants were a spindly, weak vine with dozens of tender blossoms.  Two weeks later I returned home to find it had turned into a savage beast that took over precious real estate in the garden. My neighbor had kindly taken care of my urban farm while I was away and now my kitchen counter was also filled with zucchinis. The excitement of seeing the fruits of my labor laying there ripe and ready to eat, quickly turned to shock and concern.  I have never seen a vegetable, organic mind you, which grew to this size. It was larger than my children at birth; actually neither of the boys was this big until they were walking.  I opened the refrigerator and she had stuffed more in there. I panicked and did what every zucchini grower does; I tried to give them away. My neighbor explained that she had already taken all that she wanted for herself and I was not welcome near her home with even a single baby squash.

That is when I realized I had to disguise the vegetable and get rid of it in the form of tasty baked goods. This chocolate zucchini cake was inspired by one I ate while in college in Burlington, Vermont. I worked as a photo assistant, after classes at UVM and before my shifts at Ben & Jerry’s. One day we were shooting a spread for a magazine about using up the plethora of zucchinis from your garden. (The foreshadowing is not lost on me today.) A chocolate cake sat on pedestal and became the centerpiece of the shot. After our work was done we ate the spread of food and that cake blew my mind.  Not in a million years would you guess there was zucchini in it, and the result was moist, sweet, but not overly so, and intensely chocolate. I was a starving student and the generous baker wrapped the rest of the cake for me to take back to my dorm, along with the recipe. During one of my several moves that recipe was lost and this is the closest I have come to recreating it from distant memories.

You can watch me make and decorate this cake in my instagram video. Recipe below.

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Strawberry Charlotte Royale

Strawberry Charlotte Royale | ZoeBakes photo by Zoë François

The truth is the last time I made a Strawberry Charlotte Royale was in culinary school and that was a very long time ago. I have been meaning to make one, but just never got around to it. Then I bought a copy of Soulful Baker, by one of my favorite bakers, Julie Jones, and she had the most beautiful Charlotte Royale in the book. I took it as a sign that I needed to make this regal (it’s in the name) dessert. Julie was my muse, but being incapable of leaving things well enough alone, I wanted to make the filling in two separate flavors. I made a Grand Marnier Bavarian Cream and then added Strawberry coulis to it for the second layer. It’s not quite as simple as a banana bread, so I’ve made a video on instagram to walk you through the process. The steps are not at all difficult, but they do require a bit of planning and some timing. (more…)

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Cherry Olive Oil Cake

Cherry Olive Oil Cake | photo by Zoë François

A family friend is Greek and sent me a honey from Ikaria. It is a little smoky and tastes of caramel. Bees never cease to amaze me in what they create. I wanted to bake it into a cake and decided to go with other flavors you might find on that Greek island. Olive oil, of course. It is best known for savory dishes, but I think it is beautiful in desserts. I like a fruity oil, but you can use an extra virgin if you don’t want anything too over powering. Lastly, but not least, cherries. Apparently they abound in Ikaria and they pair beautifully with honey and olive oil, so they were the natural pick. I used sweet cherries, but I think sour cherries would be even better and they are in season at the moment. You could use any other fruit you like and add them in the same way.

Watch the cherry olive oil cake come together in a video on my instagram page.

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Ultimate Carrot Cake!

carrot cake (12 of 10)

My Ultimate Carrot Cake first made an appearance on ZoëBakes in 2008, and it has remained one of my most popular posts. I have made this carrot cake many, many times since then and tweaked the recipe, as I am apt to do, every time I make it. After all the experiments, this is the recipe I have come to like the best. The changes are subtle, because the original was pretty spot on, but this version wins.

You can watch me make, bake and decorate this carrot cake in my Instagram video.
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No-Bake Strawberry Cheesecake!

no bake strawberry cheesecake (8 of 4)

This is my homemade version of a 1960s dessert. The original recipe could have been found on Strawberry Jell-O package or CoolWhip containers. I thought it was brilliant, despite the fact that it was overly sweet, too stiff from the Jell-O and, if one were being picky, they may point out the slight chemical after taste. But, in its defense it was fast and very pretty. My version of no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream, and just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required, which makes it ideal for the sultry summer days.

Watch my quick video on how to make and assemble the strawberry cheesecake.  (more…)

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Raspberry Rose Angel Food Dream Cake

Raspberry Rose Angel Food Dream Cake Recipe | Photo by Zoë François

For Mother’s Day I always bake something I’d like my beloved children to bake for me, as a not-so-subtle hint to them. This website is basically a reference for my boys to use whenever they are looking for ideas of what to make me. (If only they ever read my blog!) I think Angel Food is perfect. The name alone is fitting for us moms, considering what we do to keep our darling children alive, well fed and mostly happy. I received a lovely new cookbook yesterday and it fell open to the angel food cake recipe. Jessie Sheehan’s The Vintage Baker is a wonderful book, full of classic desserts with her twist on them. She made the perfect angel food cake, split it in half, then filled and topped it with a beautiful blueberry whipped cream. It really is a dream. I was completely smitten. I didn’t have any blueberries, but did have raspberries. Here in MN we’re just hitting spring and the very start of a growing season, so I rely on Driscoll’s to deliver perfect CA berries. I need the bright color and dose of summer.

The ethereal texture of this dream cake is created by whipping a dozen egg whites to meringue perfection, then gently folding cake flour into it. I added some zest and rose water to make this beautiful cake even more festive. That’s the beauty of angel food cake, it is easy to play with different flavors. The secret to keeping the lightness of the cake is to cool it upside down. I have an old, super cheap, pan that I got at a garage sale in college, which doesn’t benefit from having feet on it, so I have to balance it over a wine bottle to cool. You can watch my instagram videos to see me bake this dream cake and many more. (more…)

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