In continuation of my self-proclaimed “Zucchini Month” here is a dark chocolate cake recipe that will make great use of your squash. If you have a picky vegetable eater this is the recipe for you. I shared this cake with my family and coworkers and was ask time and again- “This has zucchini in it?” Another favorite “well where did it go?”, you see the zucchini absorbs the chocolate and is almost impossible to see. This cake has a great texture kinda spongy and dense and packs a dark chocolate wallop for your taste buds. Easy to make and requires no icing making it perfect for a week night dessert- though it would be fabulous with a chocolate icing!
Everyday Chocolate Zucchini Cake
¾ cup butter, room temp.
2 cups sugar
2 teaspoons vanilla
2 1/2 cups flour
1/2 cup Dutch processed cocoa powder
1 tsp. salt
2 1/2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
2 1/2 cups shredded zucchini
½ cup milk (I used skim)
Confectioners’ sugar for dusting
Preheat oven to 350 degrees F. Grease and flour Bundt pan and set aside.
In a mixed beat together butter and sugar until creamy. Beat in eggs one at a time to butter and sugar mixture. Stir in vanilla and zucchini.
In a separate bowl sift together flour, cocoa powder, salt, baking powder, baking soda and cinnamon.
Slowly add dry ingredients to wet alternating with milk with mixer set to low, scraping the sides between additions.
Pour batter into prepared pan. Bake for about 50 minutes or until toothpick inserted into the center comes out clean. Remove from oven and set on cooling rack for 15 minutes, then turn cake out onto rack and cool thoroughly. Dust cooled cake with powdered sugar.
Tips: If you love nuts 1 cup of chopped pecans or walnuts would be a nice addition. Other additions: chocolate chunks or orange zest. This would also make a great layer cake or cupcakes with a nice rich chocolate butter cream frosting.
Zucchini Coolies with Chocolate Chips and Dried Cranberries from Two Peas and Their Pod
Whole Wheat Zucchini Cake from Heavenly Homemakers
Zucchini Bread from Smitten Kitchen
Zucchini Cupcakes with Carmel Frosting from Taste of Home