Chocolate Zucchini Cake
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September seems like the beginning of fall but the garden is still giving some summer produce. Conundrum! Thankfully, there are plenty of old recipes that provide ways to use up zucchini and I love them! They aren’t all healthy but some of them are just plain good.
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This chocolate cake has no real point to the addition of the zucchini, but it's what we had almost weekly towards the end of summer. A welcome twist is the warm spices added, just giving a hint of fall. It's always moist, has a perfect texture, and to drive home the nostalgia, it’s baked in a Bundt pan, because why not?
INGREDIENTS:
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk or sour milk (2 tsp vinegar with 1/2 cup milk)
- 2 1/2 cups flour
- 4 tbsp cocoa
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp ground cloves
- 2 cups grated zucchini, seeds removed
- 1/2 cup chocolate chips (miniature variety preferred)
INSTRUCTIONS:
Preheat oven to 350°F.
Prepare zucchini by cutting off ends, scooping out seeds, and grating. Set aside. I like to leave the skin on but it can also be peeled.
Cream together butter, oil, and sugar until light and fluffy, 4 minutes.
Add eggs, one at a time and vanilla, and mix until incorporated.
In a separate bowl sift together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves.
Alternately add the dry ingredients with the milk in three additions, beginning and ending with the dry.
Stir in zucchini and chocolate chips.
Spray large 12 cup Bundt pan with nonstick baking spray and fill with batter. Bake until a skewer inserted in middle comes out clean, 45-60 minutes.
Remove from oven and cool in the pan for 5 minutes then turn out onto cooling rack.
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Zucchini Brownies! So Moist! So Good!
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zucchini brownies
2 cups All purpose Flour
1/2 cup baking cocoa
1 1/2 t. baking soda
1 t. Salt
1 1/2 c. sugar
1/2 c. oil
2 t. vanilla
2 cups shredded zucchini
5 T. water
1/2 to 1 cups nuts
350 degrees. 9x13 pan
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Easy Chocolate Zucchini Bread Recipe
Rich, soft, and tender, this Chocolate Zucchini Bread is perfect for when you’re craving chocolate. Filled with shredded zucchini and chocolate chips, this delightful treat is so fudgy and moist! You won’t even notice the vegetable in this decadent chocolatey bread.
RECIPE:
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Chocolate Zucchini Cake
If your garden is like our garden it is bursting with zucchini! Use it up by making this delicious chocolate cake, you won't even know there's zucchini in it!
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*Frosting By TwoPeasAndTheirPod*
Chocolate Zucchini Cake | Sally's Baking Recipes
Super moist and indulgent chocolate zucchini cake is studded with chocolate chips and topped with chocolate fudge frosting. Made with three cups of shredded zucchini (you can’t taste it!), this is the most decadent way to eat your greens.
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• Ask your recipe question or leave a review over on the recipe page.
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Chocolate Zucchini Cake | Food Network
Here's a sweet way to use up all that zucchini from your garden.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Zucchini Cake
Recipe courtesy of Food Network Kitchen
Total: 1 hr
Prep: 30 min
Cook: 30 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
Unsalted butter, for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup plus 1/3 cup semisweet chocolate chips
1/4 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg or allspice
1 1/4 cups sugar
1/2 cup plus 1 teaspoon extra-virgin olive oil
2 large eggs
1/2 teaspoon vanilla extract
1 medium zucchini, grated and squeezed dry
1 teaspoon honey
Directions
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.
Recipe courtesy Food Network Magazine
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Chocolate Zucchini Cake | Food Network