Chocolate Zucchini Cake
This chocolate zucchini cake is the perfect end-of-summer treat! Zucchini are now ripe and ready for harvesting and if you’ve got an abundance, consider baking up a few of these for the neighbors instead of just handing them some vegetables – they’ll appreciate it!
Zucchini also freezes very well. Just shred it, squeeze out as much liquid as you can using a tea cloth or clean towel, place in zip-top freezer bags, and stack in the freezer. To defrost, put it in the fridge for a couple of hours.
This recipe comes from my friend Laura’s mom, who humored me at the age of 14 when I asked for it. I’ve made it every year since, even though I have to buy my zucchini at the store now!
Chocolate Zucchini Cake
1/2 c butter, softened
1/2 c vegetable oil
1-1/3 c sugar
2 eggs
2 c grated zucchini (fresh or frozen, but defrost before using)
1/2 c sour milk (1/2 c milk & 1/2 tsp white vinegar, stir and let sit for about five minutes)
1 tsp vanilla
2-1/2 c flour
4 T cocoa
1 tsp salt
1 tsp baking soda
1 tsp baking powder3/4 c mini chocolate chips
3/4 c finely chopped walnuts
3/4 c brown sugarCombine the first 12 ingredients and pour into a greased and floured 9×13″ pan.
Sprinkle with a topping of (3/4 cup each or more to taste) mini chocolate chips, brown sugar, and chopped walnuts.
Bake at 350 degrees for 40-45 minutes.
I’ve never used zucchini in baking, but this cake looks SO good!! I might have to give it a try. I don’t think I will tell my boyfriend that there is zucchini in it though as I think he will automatically decide he won’t like it
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Made this last night and my husband and I really liked it. I didn’t find it to be overly sweet which is a good thing. Thanks for the recipe.
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