Zucchini is in full swing right now and it is probably the most versatile commodity in your garden besides tomatoes. The most popular use as we all know is zucchini bread, but today we are showing you how to change things up with a Chocolate Zucchini CAKE.
Why This Recipe Works
If you’ve started a garden and decided to grow zucchini, then you are probably familiar with the abundance this produce produces (no pun intended). Nothing beats fresh and homegrown produce, especially in the summer and zucchini doesn’t disappoint.
Two of the biggest questions I get when baking with zucchini are “Do I have to peel the zucchini?” and “do I need to wring out the excess moisture?“
Well, let’s tackle those. First off I personally DO NOT peel zucchini. The outside peel is quite thin plus there is a lot of fiber in it so I leave it on. As far as the excess moisture goes, I do not SQUEEZE the zucchini, however I do place it on a paper towel after I shred it, just for a minute or so until I’m ready to use it. That adds just enough moisture to this cake without having to alter the wet ingredients.
- Zucchini: Store-bought or garden-raised both work well for this recipe. Using a box grater will yield great shredded zucchini results.
- Dry Ingredients: Flour, sugar, cocoa powder (unsweetened cocoa powder works as well), and spices (cinnamon, baking powder, baking soda, and salt).
- Wet Ingredients: Large eggs, vanilla, and vegetable oil.
- Walnuts: Adds a subtle nutty flavor and slight crunch to the zucchini cake but can certainly be omitted.
- Optional Ingredients to Add: Mini chocolate chips (enhances the chocolate flavor) and a couple teaspoons vanilla extract.
How to Make Delicious Chocolate Zucchini Cake
- Start by shredding the zucchini using a box cutter. Place on paper towels like I suggested above.
- Whisk together all of the dry ingredients.
- Combine the wet ingredients with the dry ones.
- Bake for 50-60 minutes (or when a toothpick inserted in the middle comes out clean.)
- Dust the cake with a little powdered sugar just before serving.
How to Serve Chocolate Zucchini Cake
- Serve individual slices with chopped fresh fruit and an extra dusting of powdered sugar.
- You can also serve chocolate zucchini cake with a tall glass of almond milk.
- A scoop of fat-free vanilla ice cream pairs well with this cake along with crushed walnuts on top.
This chocolate cake dessert can be stored at room temperature and covered with plastic wrap. For longer storage, consider putting leftovers in an airtight container and keeping it in the refrigerator or freezer.Print
- 2 Cups Flour
- 1 teaspoon Salt
- ¼ teaspoon Baking powder
- 2 teaspoons Baking soda
- 1 tablespoon Cinnamon
- 4 tablespoons Unsweetened Cocoa powder
- 3 Large Eggs, room temperature
- 1 ½ Cups Sugar
- 1 Cup Oil (or applesauce)
- 1 Tablespoon vanilla extract
- 2 Cups Fresh Zucchini, shredded with a box cutter placed on paper towels
- 1 Cup Walnuts, optional (or other nut of choice)
- the oven to 350° F and lightly spray a 13×9 pan with cooking spray. Set aside.
- Whisk together all dry ingredients in a large bowl.
- Add the wet ingredients to the dry and mix until well combined, but don’t overmix.
- Pour into the prepared pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean.
- Cool completely and dust with powdered sugar. Serve with whipping cream if desired.