Chocolate Zucchini Cake
Weather: very windy and chilly today with white caps out on Cook Inlet
What I’m listening to: Olympic news coverage
I think chocolate and zucchini make a phenomenal combo. If you’ve never tried the two together, now is the time. Also, this is the best way I’ve found to disguise zucchini for the little zucchini-haters in my household. All three of my kids get their faces covered in chocolate and ask for seconds. They have no idea that there are two whole zucchini in there… and even if they happen to spy a green fleck or two, they just plain don’t care. It’s too good to care.
When I pulled the cake out of the oven, the chocolate chips were warm and melty and the cake was tender and moist from all the zucchini and buttermilk baked right in. It was delicious served warm with a tall glass of milk. Dig in and eat your vegetables!
- 2-1/4c all-purpose flour
- 1/2c cocoa powder
- 1t baking soda
- 1t salt
- 1-3/4c sugar
- 1/2c butter, softened
- 1/2c canola oil
- 2 eggs
- 1t vanilla extract
- 1/2c buttermilk
- 2c zucchini*, grated
- 3/4c semi-sweet chocolate chips
- Preheat oven to 325. Grease and flour a 9x13 inch baking pan.
- Sift the flour, cocoa powder, baking soda & salt into a medium bowl.
- In another bowl, beat the sugar, butter and oil in a large bowl until well blended. Add the eggs 1 at a time, beating well after each addition. Add the vanilla extract.
- Mix in the dry ingredients alternating with the buttermilk in 3 additions. Mix in grated zucchini.
- Spread into prepared pan (I used an offset spatula for even spreading). Sprinkle with chocolate chips. Bake 50 minutes or until toothpick inserted into the center comes out clean. Allow to cool about 15 minutes, slice, and serve warm.
I grated two medium zucchini which was about 2-1/4c. I went ahead and used all of it in the cake.