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!
- 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)