I planned to make Clotilde of Chocolate and Zucchini's namesake cake this weekend. At the time, it didn't occur to me that making a CZ cake the day after you give a diamond might be bad form (they're both real, I swear). No recipe re-print here, as I followed the one linked. I did use pecans and powdered sugar for the topping because hazelnuts were only available in chocolate covered versions, and while I might swoon at the thought of liberating them from their melty gooey prisons by only force of body heat, others might have objected.I baked off a 9-inch spring-form version for the office, and a 2-inch ring-mold version for our engagement cake. Which was really just an excuse to have cake. All in all, it wasn't bad cake. It wasn't good cake either though. It was just cake. While I do appreciate the role of the zucchini in reducing the amount of butter in the cake, I think it's best application in baking is still in bread form, where the zucchini flavor is encouraged. Then again, I do love my veggies more than the average bear. But not more than chocolate!
