Y’all. It has been a while! How are you?! We are busy traveling NZ — heading from Auckland to Rotorua today by way of the hobbit move set! If you haven’t, you should tune in to my insta: livinginsugar.blog and in my highlights you can check out what we’ve been up to!
But anyway. Full Hawaii trip recap coming soonish but let’s talk about some cookies today! Almond Biscotti with Apricots and Currents to be exact.
Now these cookies are not your traditional, break your teeth biscottis. I actually am not the biggest fan of biscotti just for that reason, but these are delicious. Not overwhelmingly sweet and yes they are twice baked, these would be perfect for your thanksgiving breakfast, or second lunch — or just an in between snack with coffee or tea.
They also make the perfect transition from Turkey day to all this holiday baking I’ve been seeing — yes please! Replace the currants and apricots with whatever dried fruit you might like (cranberries anyone?!) and voila. A great holiday cookie for cookie swaps or gifts.
So go ahead, whip up these easy cookies and kick back over the holidays with a nice cup of coffee and treat yourself!
Chocolate Zucchini Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup canola or vegetable oil
- 1/2 cup unsweetened applesauce
- 2/3 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 tbsp. brewed coffee or expresso
- 1/3 cup Buttermilk
- 2 teaspoons pure vanilla extract
- 3 cups shredded zucchini about 3 medium*
- 1 cup semi-sweet chocolate chips
Preheat oven to 350°F (177°C). Grease a Bundt pan or 9x2 inch cake pans. Set aside.
Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, applesauce, granulated sugar, brown sugar, eggs, buttermilk, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
Pour batter evenly into prepared pans. Bake for around 40-50 minutes for a bundt, 25-30 minutes for cake pans or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out with a slight crumb on it, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before de-panning.
Dust with powdered sugar, slice and serve.
Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.