chocolate zucchini cake

Posted on October 7, 2011. Filed under: Dessert | Tags: , , , , , , , , |


In an overwhelming landslide victory, the chocolate zucchini cake was the winner of the last poll!  Apparently most of you are not ready for the idea of black bean brownies or vegan chocolate chip cookies and 15% of you don’t even know why I would consider such crazy adventures in baking.  Well I hope you enjoy this recipe as much as I do!

Many of the baked goods I make for the blog or just for kicks often end up in my various offices – specifically so I don’t eat all of the goodies myself.  Occasionally other coworkers do the same and this is where I got this recipe.  One of the retired teachers who helped out at my previous client brought this into our office and I think I requested the recipe about 5 times and was ready to threaten her if necessary.  The cake she brought in was this moist, dense, chocolatey cake and apparently, it had zucchini in it – although you could not taste or see it at all.  The recipe she shared with me doesn’t quite taste exactly like what she made but it is still really tasty, surprisingly light and a great “fall” cake with the cinnamon and cloves giving it a nice level of spice.

Next time, I might try grating the zucchini and also stirring the chocolate chips into the cake instead of just sprinkling them on top.  Also if you don’t have ground cloves, I think ginger would be a decent substitute to the  cloves which can be expensive, especially if you don’t use them very often.  And on the plus side, the 2 cups of zucchini make you feel a little better about eating chocolate cake!

Chocolate Zucchini Cake:

½ cup butter
½ cup vegetable oil
1 ¾ cup sugar
2 eggs
1 teaspoon vanilla
½ cup buttermilk
2 ¼ cups flour, unsifted
4 tablespoons cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon cloves
2 cups finely diced zucchini, skins on/seeds removed (about 1.5 medium to large zucchini)
½ cup chocolate chips (semi-sweet)

Preheat the oven to 325F.  For the zucchini, after you remove the top and bottom, slice it in half and run a spoon down the center to remove the seeds.  It may take a few swipes to get all the seeds out but shouldn’t be too hard to prep.  Once the zucchini is clean, slice and dice it very finely (or grate it if you want to try that).


Set aside the zucchini.  In a large bowl, cream together the butter, sugar and oil with an electric mixer.  Mix in the eggs, vanilla and buttermilk.  In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda, cinnamon and cloves.

Pour half of the dry mixture into the wet and mix until well combined.  Add the remaining dry mixture in and mix well.  The best part of the mixing process is obviously the licking of the beaters.  And this batter is no exception so don’t let it go to waste!

Gently stir in the zucchini (if you want to mix in the chocolate chips instead of sprinkling on top, do it now) and pour the batter into a greased and floured 9×12 (or 9×13 is what I used) pan.  You can see that the batter is relatively thick so it will require some help spreading to fill the pan.  Lets be honest – the picture of that isn’t exactly appealing but the end result definitely is!

 

Sprinkle the chocolate chips on top if you have not already mixed them in…or do both!  Bake for 40-45 minutes until fully cooked and it passes the “clean toothpick” test.

Once things cool off a bit, slice and serve it up!  It would probably be really awesome with some vanilla ice cream or perhaps some Maple Ginger Snap gelato which I have been stalking Safeway looking for. Please note – if you dice the zucchini, you will see it in the cake (check out my picture below) so you may not be able to sneak it past people if that is your intent.  The good news is that it doesn’t taste anything like vegetables and is a delightfully tasty chocolate cake!

 

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2 Responses to “chocolate zucchini cake”

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Any recipe like this I have made calls for grated zucchini, so I agree that grating would result in a more aesthically appealing cake. Seeing the mini chunks of green is not what I want in my chocolate cake!

Two thumbs up for this recipe, everyone raved! I shredded the zucchini as suggested and you would never know it was in there. Being a serious chocoholic I tweaked the recipe a little by using Hershey’s Special Dark Cocoa and ramped up the amount to 5 instead of 4 Tablespoons. Also, I added 1 cup of mini semi-sweet chips to the mix. It was luscious to say the least…….will be making again.


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