August 18

Out of Order and Here is 11

I think I skipped this day and was planning on skipping it all together because it’s a bit boring and redundit and I had dinner with Mark and between that and this crazy town and the Zucchini bake thing…..well time ran short and I chose Zucchini over Natalie sorry my friend.  I owe you some Zucchini Cake the chocolate is best by far.


So Day 11: Which business model is best for you and what one revenue stream is most feasible?

The best business model for me living in Churchville is writing and marketing online courses to women in 2nd world countries.  Now I see why i skipped this question I am not nor never will be the type of person to just do one things.  So officially I take a pass on real answer to this question.  

Instead I will share the best ever Chocolate Zucchini Cake Recipe in the world!  

Chocolate Zucchini Cake

1 1/2 cups Flour

1/2 cup plus 1/3 cup semisweet chocolate chips

3/4 cup unsweetened cocoa powder (not dutch pressed)

1/2 tsp kosher salt

1/2 tsp baking soda

1/4 tsp ground nutmeg or allspice

1 1/4 cups sugar

1/2 cup plus 1 tsp extra virgin olive oil

2 large eggs

1/2 tsp vanilla

3 cups Zucchini grated and squeezed dry

1 teaspoon honey

Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.

Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.

Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.

Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.

Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

recipe courtesy of Food Network Magizine




Posted August 18, 2013 by Kim Kalan in category Blog Challange, Cakes and Cookies, Church Cooks, Krissy Carpenter