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Chocolate Zucchini Cake

Do you have zucchini growing out your ears in your garden right now…well wonderful because I have a fabulous cake you can make with it!

I gotta tell ya whether you bake this into cake, brownie bars, in muffins or even into a lovely bundt cake and serve it with ice cream, this go to recipe is easy and just never fails to turn out fab! We love this summer treat!

Moist Chocolate Zucchini Cake

Recipe:
1/2 cup real butter –  softened
1-1/4 cups white sugar  (I substitute evap. cane juice or Sucanat for ALL the sugar)
1 cup brown sugar
1/2 cup olive or avocado oil
2 eggs
1 1/2 tsp. real vanilla extract
2-1/2 cups all-purpose flour  (I use part fresh ground oat flour and part all-purpose)
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup buttermilk (or greek yogurt thinned with a lil water works too)
2 cups shredded zucchini
2 cups milk chocolate chips

Directions:
In a large mixing bowl, cream butter and sugar.  Beat in oil, eggs, and vanilla.  In a separate bowl combine flour, cocoa, baking soda, baking powder, and cinnamon and stir. Next add your dry mixture to creamed mixture alternately with buttermilk, and blend or stir until nicely mixed all together.

Then Stir in the shredded zucchini, in which I just quickly shred with my small hand grater I use for cheese. 

Want an extra tip:  While you already have everything out, make up 1 or 2 ziplock bags of JUST the dry ingredients and then, it makes this cake a flash to whip up quick !  Now also when made into bread loaves or muffins, this freezes quite well also 🙂 ….just saying!

Ok Now Pour batter into a greased 9×13 pan.   Last sprinkle on the 2 cups of chocolate chips (I use a few less).  Bake at 350 for 35-40 min.

No one will ever guess there’s zucchini in this delicious cake!

However you choose to bake it ……..Enjoy!

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Ingredients

  • 1/2 cup real butter – softened
  • 1-1/4 cups white sugar (I substitute evap. cane juice or Sucanat for ALL the sugar)
  • 1 cup brown sugar
  • 1/2 cup olive or avocado oil
  • 2 eggs
  • 1 1/2 teaspoons real vanilla extract
  • 2-1/2 cups all-purpose flour (I use part fresh ground oat flour and part all-purpose)
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup buttermilk (or greek yogurt thinned with a lil water works too)
  • 2 cups shredded zucchini
  • 2 cups milk chocolate chips

Instructions

In a large mixing bowl, cream butter and sugar.  Beat in oil, eggs, and vanilla.  In a separate bowl combine flour, cocoa, baking soda, baking powder, and cinnamon and stir. Next add your dry mixture to creamed mixture alternately with buttermilk, and blend or stir until nicely mixed all together.

Then Stir in the shredded zucchini, in which I just quickly shred with my small hand grater I use for cheese. 

Want an extra tip:  While you already have everything out, make up 1 or 2 ziploc bags of JUST the dry ingredients and then, it makes this cake a flash to whip up quick!  Now also when made into bread loaves or muffins, this freezes quite well also 🙂 ….just saying!

Ok Now Pour batter into a greased 9×13 pan.   Last sprinkle on the 2 cups of chocolate chips (I use a few less).  Bake at 350 for 35-40 min.

No one will ever guess there’s zucchini in this delicious cake!

However you choose to bake it ……..Enjoy!

Delightfully yours,
Annette

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