Chocolate Zucchini Cake




Chocolate Zucchini Cake

Chocolate Zucchini Cake

Cansanity
There are zucchini growers and there are zucchini bakers. My good friend Patti is one of the best bakers that I know. We live a couple of doors down from one another, and so whenever one of us comes up with a brilliant recipe, the food makes its way down to the other's porch. This chocolate zucchini cake was delivered to us one day and has made it on the "must do bake list" every year when zucchini is in season. It is quick, easy, super moist and delicious. Once you try this recipe you will be hoping for a big zucchini surplus from your garden every year!
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course dessert, snack
Cuisine Canadian
Servings 12 slices
Calories 278 kcal

Equipment

  • 10" bundt pan
  • Box grater

Ingredients
  

Dry ingredients:

  • cups all-purpose flour
  • ½ cup cocoa
  • tsp baking powder
  • tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon

Sugar and wet ingredients:

  • 2 cups sugar
  • 3 large eggs
  • ¾ cup butter melted
  • 2 tsp vanilla
  • 2 cups zucchini shredded with a box grater from 2 medium or 1 large zucchini
  • 1 cup milk

To grease your bundt pan:

  • butter

Instructions
 

  • Butter your bundt pan and then dust a layer of flour over top of the butter. Preheat the oven to 350°F.
  • In a large bowl, mix all the dry ingredients.
  • In a medium bowl, mix melted butter, sugar, eggs, vanilla, zucchini and milk.
  • Add the wet ingredients to the dry ingredients and mix until combined. Mix well.
  • Pour into a greased and floured bundt pan. Bake at 350°F for one hour.

Notes

This cake tastes really good on its own but it is excellent drizzled with a cream frosting. To make the frosting: using a hand mixer, combine 2 tablespoons of cream cheese and 1½ cups of confectioners' (icing) sugar. While mixing, add milk (up to 2 tablespoons) until the icing is a pouring consistency. When the cake is cool, drizzle on the icing.

Nutrition

Serving: 1- sliceCalories: 278kcalCarbohydrates: 58gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 50mgSodium: 498mgPotassium: 201mgFiber: 2gSugar: 36gVitamin A: 167IUVitamin C: 4mgCalcium: 118mgIron: 2mg
Keyword zucchini, zucchini chocolate cake
Tried this recipe?Let us know how it was!

6 Replies to “Chocolate Zucchini Cake”

  1. 5 stars
    This cake was delicious! I made in a 9×13 ” cake pan & it baked in about 35 minutes. Optional additions are 1/2 c. coconut or 1/2 c. chopped walnuts. The frosting was ‘the icing on top’!

    1. Great idea! I think 350 degrees Fahrenheit will still work. I still have some zucchini and so will give that a try myself tomorrow. Will let you know how it turned out.

      1. Yes, baking the batter in two loaf pans at 350 degrees Fahrenheit for one hour does work. Great way to make some of this delicious cake and freeze it.

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