Chocolate Zucchini Cake

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Chocolate Zucchini Cake

There is such a thing as having too much zucchini, apparently.  After a particular grocery store trip (where I purchased zucchini), I came home to find that not only was there already zucchini in the refrigerator (oops), but that a friend had also dropped off some baseball bat sized home grown zucchini!  Now, there are only so many times I can make Zucchini Bread before everyone starts getting sick of it… so this occasion called for something different, something new.

I found a recipe for Chocolate Zucchini Cake online, and I thought it looked good… but 1 1/2 cups of oil just seemed like too much, and I wanted something a little bit lighter.  So I tinkered around with the recipe a few times (it’s not like I didn’t have enough zucchini…) and came up with this variation.  I think the coffee adds a little punch of flavor that brings out the chocolate.  Mini chocolate chips or nuts are also a wonderful addition to this cake.

Although you see little flecks of green in the batter, by the time this cake is baked and cooled… no one will be able to tell that zucchini was involved – it can be our little secret!  However, the zucchini does add something really special to the cake – an amazing moistness, without any strange or overpowering flavors.  I hope you enjoy it as much as I did!

 

Mika’s Chocolate Zucchini Cake:

  • 3 c. shredded zucchini
  • 2 c. flour
  • 2 c. sugar
  • 3/4 c. unsweetened cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 4 eggs
  • 1 c. canola oil
  • 1/2 c. espresso or strong coffee
  • 1/2 c. chocolate chips or nuts (optional)
1.  Preheat oven to 350 degrees.  Line a 9 X 13 inch pan with foil, and spray with non-stick cooking spray.  Shred the zucchini using the smallest setting on a box grater.
2.  Sift the flour, sugar, cocoa powder, salt, baking powder, and baking soda in a large bowl.
3.  Combine the shredded zucchini, eggs, canola oil, and espresso.
4.  Mix the dry ingredients into the wet ingredients, stir in nuts or chocolate chips if desired.
5.  Pour the batter into the prepared pan, and bake for about 45 – 50 minutes.
6.  Cool completely before cutting.

Comments

  1. Tatjana says:

    I love it :D It’s easy to make and tastes delicious…..the zucchini gives a great moistness which goes perfectly with the chocolate! Thank you so much for the recipe! Greetings from Munich, Germany :)
    Tatjana

  2. Mika Mika says:

    Hi Tatjana! I’m glad my recipe worked out for you! :) Thanks for reading my blog!

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