Not Your Average College Food

Chocolate Zucchini Bundt Cake

Desserts, Healthy, Snacks | January 4, 2015 | By

Happy New Year! To start off 2015, I made a chocolate zucchini bundt cake. Putting vegetables in a dessert does not sound very appetizing but I dare you all to try it because it still tastes amazing. The zucchini adds moisture and fluffiness to the cake – plus, you won’t even notice that it’s there.


This was my first time baking a bundt cake and all I could keep thinking of when making it was the scene from My Big Fat Greek Wedding where the mom says “There’s a hole in this cake!” If you don’t have a bundt cake pan already, you should seriously consider buying one! Making cakes in them is just as easy as regular cakes but 10 times as impressive. I brought this cake to a New Year’s Eve party and everyone was amazed, taking lots of photos before finally cutting into the cake.


This moist chocolate cake was not too sweet on its own but the icing definitely sweetened it a lot. The cake has a lot of complex flavors from the shredded orange peel, nuts, and zucchini. It is a must try!!!




2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup soft butter
1 cup white granulated sugar
1 cup brown sugar
3 eggs
2 teaspoons vanilla extract
2 teaspoons grated orange peel
3 cups coarsely shredded zucchini (from about 2 zucchinis)
1/2 cup milk
1 cup chopped walnuts or pecans
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Shred zucchini and drain in a sieve over a bowl to release excess moisture.

Whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.

Beat butter and sugars together with a mixer until smooth. Add the eggs to the mixture one at a time, beating after each addition. Stir in vanilla, orange peel, and zucchini. (Batter should be very wet at this point.)

Alternately stir in the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition. (Batter will still be pretty wet.)

Spray the inside of a 10-inch bundt pan lightly with cooking spray. Wipe off the excess. Pour in the batter and use a rubber spatula to level the top of the batter.

Bake in the oven for about 50-55 minutes or until a wooden pick inserted in the center comes out clean (test at 45 min). Cool in pan 15 minutes. Carefully flip onto wire rack to cool thoroughly.

For the glaze, mix together the glaze ingredients. You can do this by hand with a whisk or a spoon. If the glaze is too runny, add some more powdered sugar. If too thick, add more milk. Drizzle glaze over cake.

adapted from Simply Recipes

Holiday Cocoa Thumbprint Cookies

Desserts, Snacks | December 21, 2013 | By

Final exams are finally over, which means that I am back home ready to relax and enjoy life again (not to be dramatic). The holidays are coming up right around the corner but of course my friends and I couldn’t leave school without celebrating them a little. So we made cocoa thumbprint cookies with Hershey’s peppermint kisses and mini marshmallows as fillings! (Shoutout to Jeana for making them with me :D)


This was actually my first time using the oven, which is in the common kitchen on the first floor of my dorm. We booked it for 10 PM on a Friday night since that was the only available time – the kitchen is on high demand near the holiday season!


Now that most of us are home now, there’s no reason to worry about not having access to an oven…which means everyone should be making cookies!! Happy Holidays!

(makes about 2 dozen)

1 1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1/2 cup for rolling
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup confectioners’ sugar
Mini marshmallows or Hershey’s kisses for filling


In a medium bowl, whisk the flour, granulated sugar, cocoa powder, baking powder and salt. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners’ sugar in a small bowl.

Roll  tablespoonfuls of dough into balls and then roll them in the confectioners’ sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb.

Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets and then add the fillings. Then transfer to racks to cool completely.

adapted from Food Network