Chocolate Zucchini Cake

Chocolate Zucchini Cake

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When zucchini season arrives, I find ways to use it in everything. After all, it’s like eating your vegetables in cake form, right?

Give this chocolate zucchini cake recipe a try. It’s incredibly moist and rich. I prefer to bake it in a Bundt pan, but it also works well in a 9 by 13 baking dish. Nobody will ever know there’s zucchini in it unless you tell them!

Ingredients

  • 2 to 3 medium zucchini
  • 7 tablespoons unsweetened cocoa powder
  • 3 eggs at room temperature
  • 2 cups of granulated sugar
  • 1 ½ cups of vegetable oil
  • 1 tablespoon of vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup semi-sweet mini chocolate chips

Chocolate Glaze

  • ¾ cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F. Grease a 10-cup bundt pan generously and set aside.
  • Grate the zucchinis and place in a colander in the sink and allow the excess moisture to drain. Use a clean, thin kitchen towel to gently press the zucchini against the colander to release more moisture. You don’t want it completely dry, just slightly less wet. The goal is a end up with between 2 and 3 cups of not-watery but not completely dry shredded zucchini.
  • Whisk granulated sugar, eggs, oil, and vanilla extract in a large mixing bowl.
  • Whisk the flour, baking soda, salt, cinnamon, and cocoa powder together. Reserve a couple of tablespoons of the mixture, and set aside.
  • Stir the flour mixture into the wet mixture just until combined.
  • Combine the chocolate chips with the reserved flour mixture. Add chocolate chips and grated zucchini to the batter and stir until all ingredients are combined.
  • Pour the batter into the prepared bundt pan. Bake the cake for 55 to 65 minutes or until an inserted toothpick comes out with a few moist crumbs. Let the cake cool for ten minutes before inverting it onto a plate. Let the cake cool completely.
For The Glaze
  • Combine butter, chocolate chips, and corn syrup in a microwaveable dish.
  • Heat in the microwave in 30-second intervals at 50% power, stirring in between, until nicely melted.
  • Stir in vanilla extract. Drizzle over the top of the cooled cake. Enjoy!

 

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  1. Pingback: Lemon Zucchini Cake – Rusty Plow Farms

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