In the constant search for ways to use up the pile of zucchini that comes as an onslaught from my garden…

This is a great little cake, easy to put together, and freezes well.

Print Recipe

Chocolate Zucchini Cake

The zucchini keeps this cake moist when other are dry and stick to the roof of your mouth. However... - squeeze out the zucchini, but don't be a brute about it.

Course

Dessert

Cuisine

Baking

Keyword

baking, dessert, loaf

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

55 minutes

Servings

8x8 pan

Ingredients

Large glass bowl

• 1 cup all purpose flour
• 1/2 cup Cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt

Medium glass bowl

• 2 large eggs
• 3/4 cup sugar
• 1/3 cup butter melted - 76 g, or canola or vegetable oil (eww)
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 cup grated zuchinni squeeze but don't be a brute
• 1/2 cup chocolate chips optional

Course Dessert Cuisine Baking Keyword baking, dessert, loaf Prep Time 15 minutes Cook Time 40 minutes Passive Time 55 minutes Servings 8x8 pan Ingredients Large glass bowl 1 cup all purpose flour 1/2 cup Cocoa powder 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp cinnamon 1/4 tsp salt Medium glass bowl 2 large eggs 3/4 cup sugar 1/3 cup butter melted - 76 g, or canola or vegetable oil (eww) 1/4 cup sour cream 1 tsp vanilla extract 1 1/2 cup grated zuchinni squeeze but don't be a brute 1/2 cup chocolate chips optional

Instructions

1. Preheat oven to 350 F. Grease and 8 x 8 pan.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
3. In another medium bow., whisk eggs and sugar until well combined. Add melted butter , sour cream (or yogurt/buttermilk), vanilla extract and whisk until combined.
4. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not over-mix. Then fold in the zucchini (and chocolate chips if desired).
5. Scrape batter into prepared pan and smooth the top. Sprinkle the top with chocolate ships if desired.
6. Bake for 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.
7. This cake can be kept in the refrigerator in an airtight container for up to 5 days (it won't last that long) or in the freezer for up to 2 months (thaw overnight in the fridge).