Matt and I have officially moved! I am so excited that I now live in a HOUSE (first time in a long time), with Matt (best part), and it’s beautiful. We have an avocado tree in the backyard, we have a backyard!, and there’s a trail behind the lot we’re on that is so nice to walk on after work. Oh, and the kitchen is a dream! It has a nice stove/oven that heats things evenly and reliably. It’s awesome.
It’s also inspiring. Last week was our first real week here and I baked up a storm. Every oven is a little different so I figured I should dive in and figure mine out! Starting with these soft, rich peppermint chocolate chip cupcakes covered in a smooth dark chocolate peppermint glaze.
This chocolate cake has just the right balance between moistness and light fluffiness. It is chocolate-y and dense enough to be rich and satisfying, but it cuts easily and doesn’t sink. Also, other than brown sugar the ingredients in this cake are quite healthy! In addition to the zucchini it uses whole wheat pastry flour and peanut butter and coconut oil instead of butter. So use up that summer squash and satisfy your chocolate craving with this ultimate moist chocolate zucchini cake!