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Best chocolate zucchini cake

Updated on July 8, 2016

Veggies for dessert

No on will guess that there are vegetables in this tender, chocolatey cake.
No on will guess that there are vegetables in this tender, chocolatey cake. | Source

Chocolate Zucchini Cake

5 stars from 2 ratings of Chocolate Zucchini Cake

Bake 2, freeze 1 chocolate zucchini cake

Perfect for picnics and covered dish dinners. No frosting needed.

Spray then dust two 8x8 square pans with cocoa. Set aside.

Preheat oven to 325°.

This is a Bake 2, Take 1 recipe or, a Bake two, Freeze One recipe. Repeat. And repeat again until first frost. The kids next door love this cake and want to "trick" their friends into eating it before they tell that is made with lots and lots of zucchini.


They won't believe you

and they will never guess that there are 3 cups of zucchini in this cake
and they will never guess that there are 3 cups of zucchini in this cake | Source

Cook Time

Prep time: 12 min
Cook time: 34 min
Ready in: 46 min
Yields: Two 8-inch square cake pans

Simple cake ingredients

  • 3 zucchini about 6” long zucchini, up to 3 cups grated zucchini
  • 1 cup brown sugar
  • ½ cup white sugar
  • ½ cup butter
  • ½ cup oil
  • 3 large eggs
  • 1 teas vanilla
  • ½ cup buttermilk
  • 2 1/2 cups flour
  • ½ teas each nutmeg and cinnamon
  • ½ teas salt
  • 2 teas baking soda
  • 4 tablespoons cocoa
  • 1 cup mini chocolate chips, divided

Chop or shred zucchini

Add the full three cups of shredded squash for an extra moist cake.
Add the full three cups of shredded squash for an extra moist cake. | Source

Easy instructions

Grate or chop 3 zucchini about 6” long, or 2 ½ - 3 cups grated. Set aside.

Combine sugars, butter and oil. Cream together in large mixing bowl.

Stir in eggs, vanilla, buttermilk until well combined. Add to creamed mixture.

Measure flour, spices, salt, baking soda, and cocoa into a sifter. Sift into the bowl with the sugar and eggs mixture.

Fold grated zucchini and half the chocolate chips into the batter. Pour batter into prepared pans. Sprinkle mini chocolate chips on top and bake for 45 minutes, check with toothpick. Put cake back into oven, continue baking until toothpick comes out clean.

Perfect picnic cake

A sprinkle of chocolate chips top the moist, rich chocolate cake.
A sprinkle of chocolate chips top the moist, rich chocolate cake. | Source

Make it your own recipe

Notes

Use cocoa instead of flour to spray and flour the baking pans.

Substitute Greek yogurt or sour cream for buttermilk if you don't have buttermilk on hand.

Tip for using up zucchini while they are plentiful. Bake in two disposable 8x8-inch aluminum pans. Eat one, freeze one. Repeat.

Or, use a regular 9x13x2-inches cake pan instead of two 8-inch square pans. Watch carefully, do not over bake. (Easy to do when using thin aluminum pans.) Bake 45 minutes, check to see if a toothpick comes out clean when inserted into the middle of the cake. If not bake 5 minutes more.

BE CAREFUL. Disposable 8x8-inch aluminum baking pans are very flimsy. Support the bottom of the pan when transferring cake to oven.

Cake toppers

Freeze the cake without frosting. If you add frosting or a glaze, wait until after it is thawed.
Freeze the cake without frosting. If you add frosting or a glaze, wait until after it is thawed. | Source

Want a topping?

The cake is rich and moist and does not need frosting. The chocolate chips are a good looking topping.

If you do decide on a cake topper - Dust with a bit of powdered sugar or add a glaze.

For glaze – When the cake comes out of the oven, allow to cool 15 minutes. Mix and brush cakes with glaze. Allow to cool. Do not cover.

Crunchy espresso glaze

1/4 cup strong, hot coffee


1 teaspoon instant espresso powder

1/3 cup granulated sugar


1 cup powdered sugar

Mix espresso into coffee. Whisk granulated sugar into coffee till sugar is dissolved. Mixed in granulated sugar a little at a time. (You do not have to use all the powdered sugar. Just keep adding sugar until the glaze is as thick as you prefer.) Brush on with a pastry brush.

Giant Zucchini

If your zucchini gets too big to carry from the garden, consider moving.
If your zucchini gets too big to carry from the garden, consider moving. | Source

Just kidding

This is the zucchini that got away. It's so big it stretches from end to end of the harvest basket. These monster squash are seedy, not good and almost impossible to cut. Pick these giant squash as soon as you discover them. Otherwise, the plant will have accomplished its job and stop producing little zucchini.

Get rid of this squash. Bury it in your garden, chuck it in the compost, or, if your neighbor leaves his car unlocked, put it in his backseat, on the floorboard. It could be weeks before he discovers it and by then, you will have forgotten about it. That perplexing look on your face will help convince him you did not do it.

What kind of zucchini?

Tatume, Raven, Clairimore zucchini pictured here. Also look for beautiful golden yellow and green stripped.
Tatume, Raven, Clairimore zucchini pictured here. Also look for beautiful golden yellow and green stripped. | Source

What to grow?

Pick small and eat raw or lightly steamed, to bring out the the fresh, full flavor. They offer a moist crunchy texture to vegetable sautes. Some have an almost nutty flavor.Ddeep green, (almost black) fruits reach 7 or 8 inches long and about 2 inches in diameter

  • Dark green - Black Beauty, Raven - compact plants, fleshy fruits.
  • Pale green - Clairimore, Magda - light green,nutty flavor.
  • Green striped - Tiger Stripe, Cocozelle - colorful, thin skinned, creamy texture.
  • Golden Yellow - Gold Rush:classic AAS winner is compact and vigorous. Sunstipe beautiful light and dark yellow stripes.
  • Round squash - Eight Ball, Round De Nice, small globe-shaped with typical zucchini flavor.

Comments

Submit a Comment

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    2 years ago from zone 6a, SEMO

    SusanDeppner Thank you for your kind words. You are a smart gardener, planting only one zucchini plant!

  • SusanDeppner profile image

    Susan Deppner 

    2 years ago from Arkansas USA

    Your recipes sounds so easy and the finished result looks delicious! I'm planning on expanding our garden next year and hope to include a zucchini plant, which should be plenty to keep us filled up and provide plenty of opportunities for baking cakes. Pinning this to save the recipe!

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    3 years ago from zone 6a, SEMO

    I hope you try it with black beans and make a hub of your success. The neighborhood boys like to bring friends and fool them with this delicious chocolate cake.

  • poetryman6969 profile image

    poetryman6969 

    3 years ago

    Looks delicious. Love a slice. This is one of those recipes that makes me wonder what would happen if you snuck black beans into it. I hear you can put black beans in some brownie and cake recipes and no one will be the wiser.

    Voted up.

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    4 years ago from zone 6a, SEMO

    Yes! Eat half a cake and it counts as one of the five serving of vegetables for the day. I can not find any reliable research on servings per day of chocolate, so it seems like you can eat the whole thing. Thank you for reading my hubs. Enjoy!

  • CatherineGiordano profile image

    Catherine Giordano 

    4 years ago from Orlando Florida

    Chocolate zucchini cake--does that mean I can count this cake as a vegetable. Thanks for the recipe. I'm printing and saving it to try.

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    4 years ago from zone 6a, SEMO

    OldRoses, What heart warming words. Thank you for reading my hubs. Voting is always helpful. I appreciate you and your actions.

  • OldRoses profile image

    Caren White 

    4 years ago from Franklin Park, NJ

    I love baking with zucchini, especially anything chocolate but I never thought to make double and freeze! What a fabulous idea! Voted up & awesome.

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    4 years ago from zone 6a, SEMO

    James-wolve, This is not a hard recipe, and might just be the one that turns you into a cook - or even a chef! Thank you for reading my hubs. If I can answer and garden questions, please ask.

  • James-wolve profile image

    Tijani Achamlal 

    4 years ago from Morocco

    Yummy Yummy lol Thanks for this recipe.If only I am good at cooking..SIGH

    Have a wonderful day there Ma'am !

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    4 years ago from zone 6a, SEMO

    MsDora, It really is a tasty cake. I'll make several of the cakes, using the disposable aluminum pans. It makes it easy to take a cake to the neighbors or as a thank you to friends. Thank you for reading my hubs. I look forward to your comments.

  • MsDora profile image

    Dora Weithers 

    4 years ago from The Caribbean

    Thank you for this recipe. Good for everyone, but especially for the kids who might turn their noses up at zucchini. I bet it's delicious!

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    4 years ago from zone 6a, SEMO

    Faith Reaper, Everybody loves this simple cake. Even the little boy next door who eats NO vegetables. Thank you so very much for your comments. Your positive votes help so much. You made my day.

  • Patsybell profile imageAUTHOR

    Patsy Bell Hobson 

    4 years ago from zone 6a, SEMO

    Jackie Lynnley , originally, the cake was in a big pan and I wanted to eat it all. Making two cakes and freezing one, was self defense. Thank you for your kind words. Sharing makes all the difference. I appreciate you.

  • Faith Reaper profile image

    Faith Reaper 

    4 years ago from southern USA

    Oh my, Patsy, this looks incredible! I would have never put zucchini and chocolate together before, but now your truly great hub here has opened my eyes to new possibilities. I always love simple cake ingredients but that turn out amazing. Very interesting recipe.

    Voted up +++ and away

    Blessings always

  • Jackie Lynnley profile image

    Jackie Lynnley 

    4 years ago from The Beautiful South

    This sound just great and I love the mint choc chips; I think I will freeze both cakes. Mint flavored cakes frozen are almost like eating ice cream! I bet picky eaters will not even know they are eating zucchini, too! You should put all your great ideas in a book! I would buy one!

    Up and sharing.

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