It’s zucchini squash time in the garden and I have been utilizing the zucchini from my garden in different ways. Sara gave me the idea to try to make chocolate zucchini cake the other day and searched for a recipe for me. I settled on the one below which sounded very similar to what she found. Instead of a two-layer cake, I made a 9” x 13” sheet cake in a glass pan; omitted the optional espresso powder; used canola oil and dark brown sugar; sour cream instead of yogurt; and iced with the milk chocolate icing suggested in recipe link. https://sallysbakingaddiction.com/2016/02/17/marble-cake/
If you like chocolate like I do, I think you will like this cake.
· 2 cups (250g) all-purpose flour (spoon & leveled)
· 3/4 cup (63g) unsweetened natural cocoa powder
· 2 teaspoons baking soda
· 1/2 teaspoon baking powder
· 1 teaspoon espresso powder (optional)
· 1/2 teaspoon salt
· 1 cup (240ml) canola or vegetable oil
· 1 cup (200g) granulated sugar
· 3/4 cup (150g) packed light or dark brown sugar
· 4 large eggs, at room temperature
· 1/3 cup (80g) sour cream or plain yogurt, at room temperature
· 2 teaspoons pure vanilla extract
· 3 cups shredded zucchini (about 3 medium)*
· 1 cup (180g) semi-sweet chocolate chips
· chocolate frosting or vanilla frosting
• Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
• Make the cake: Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), 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, granulated sugar, brown sugar, eggs, sour cream, 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 cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
For pictures and complete directions visit the link below:
5 thoughts on “Chocolate Zucchini Cake by Debi”
Oh Debi that sounds like a must try recipe for guest. Personally love zucchini but I don’t like chocolate (probably the few who don’t love it). For guest I’ll serve them the cake and I’ll eat all their Blue Bell vanilla ice cream as well as mine😜
How wonderful to have fresh zucchini from your garden and the joy in making a cake from scratch – a labor of LOVE.
Tell me what your guest say about the cake Rena. I love chocolate and I love zucchini, but don’t think I have ever had them together.🤷♀️ Thanks for sharing the recipe Debi.😊
Rena, I agree with Tammy about wanting to hear what your guests say. And Tammy, that zucchini and chocolate does make a great combo!
Debi shared the cake with me. Without a doubt one of the very best chocolate cakes I ever had! It is rich, moist and chocolate on chocolate. Awesome.
Remember the carrot cakes! Now we are on to the Zucchini! If anyone makes and you don’t just love it to a crumb send to me😶
I’ll make for the beginning of Bible Study Fellowshp where nearly 40 leaders come together and fellowship and pray for the year to come. Well move over carrot cake the Chocolate Zucchini Cake will be ushered in.