We have had an abundance of zucchini from the farm market this year, and it has all been delectable. I mentioned to John that I should make some zucchini bread, and he made a face like I was trying to feed him some horrible abomination! I was determined to make a zucchini baked good he would devour, and today, I did!
This chocolate zucchini cake, or chocolate zucchini bread, is super fudgy and moist. It is sort of a hybrid, part quick bread and part cake-muffin. It is delectable, easy, and versatile — as a breakfast treat, a mid-afternoon solution to that chocolate craving, or even a yummy dessert!
I tweaked some different recipes, substituting brown sugar for part of the sugar, and butter instead of oil. We had some straight out of the pan and some with Cool Whip, but I know it would also be great with fruit, frosting, ice cream, or just a nice cup of coffee!
Chocolate AND vegetables? Some nutritional redemption for a wedge of dessert? This could be just what the world needs.
Fudgy Chocolate Chip Zucchini Cake
This chocolatey cake with secret added nutrition, is enough to tackle any chocolate craving and still sneaks in a good amount of veggies!
This recipe makes one 8" round cake, or one 11"x7" rectangle cake, or one 8x4 loaf.
|
Servings |
Prep Time |
|
8 |
15 Minutes |
|
Servings |
Prep Time |
|
8 |
15 Minutes |
|
|
|
|
|
Fudgy Chocolate Chip Zucchini Cake
This chocolatey cake with secret added nutrition, is enough to tackle any chocolate craving and still sneaks in a good amount of veggies!
This recipe makes one 8" round cake, or one 11"x7" rectangle cake, or one 8x4 loaf.
|
Servings |
Prep Time |
|
8 |
15 Minutes |
|
Servings |
Prep Time |
|
8 |
15 Minutes |
|
|
|
Instructions
Grease your cake pan or spray it with Bakers Secret. Preheat oven to 350 degrees.
Grate 2.5 cups of raw zucchini coarsely, including the peel. Squeeze one half of the zucchini to get some of the water out of it. The other half of the zucchini, leave unsqueezed. Set aside.
In a large bowl, combine the dry ingredients (flour, cocoa powder, baking powder, salt).
In a second bowl, cream the softened butter, brown and white sugar until they are light and fluffy.
To the wet ingredients bowl, add eggs one at a time. When eggs are combined, add vanilla and mix it in.
Pour wet ingredients into the dry ingredients and gently mix until the batter starts to come together.
Add the shredded zucchini and chocolate chips to the batter, and mix them until well combined.
Spoon batter into cake pan of your choice, level with a spoon or spatula, and bake at 350 degrees for 30 minutes. Check for doneness with a toothpick -- a toothpick inserted into the cake should come out clean. If it's not quite done, check in 5 minute intervals until you get a clean toothpick!
If you are baking a loaf, and not a flat cake pan, your loaf may take up to 60 minutes to bake, so keep an eye on it. You can also make it in a brownie pan, or even a cast iron wedge pan-- it would also make great muffins.
Recipe Notes
This cross between a cake and a quick bread is very versatile -- it is super moist from the zucchini, extra chocolatey from the addition of the chocolate chips, and is light, not dense. I hope you make it and enjoy!!
