Are you getting copious amounts of zucchini from your garden this year? If you answered yes, you might be looking for some recipe ideas…
Last year, I thought about making a chocolate zucchini cake pretty much because I thought it’d be an interesting spin on the traditional zucchini bread (which pretty much tastes like cake to me). Does anyone know why it’s referred to as “bread”?? I’ve always wondered that – it’s a lot of banana “bread”, which also tastes like cake. Maybe they get their names because of the loaf formation in which they typically appear?
This cake is definitely NOT disguised as bread of any type. In fact, it’s more like an extremely moist “cake-like” brownie.
I took the original recipe and upped the zucchini, swapped white whole wheat flour and oatmeal flour for the all purpose flour and also used all vegetable oil instead of half butter and half oil – it turned out great. I also reduced the sugar by 1/3 but would advise those who like their sweets to use the intended amount, which is shown in the recipe below.
My girls and their friend could not wait to taste this cake since the chocolate smell wafted deliciously throughout the kitchen while baking. Little did they know, they had a little vegetable with that cake and some whole grains too.
Now that put a smile on my face.
Adapted from King Arthur Baking
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ cups sugar (add ½ cup more for sweeter cake)
- 1 cup vegetable oil
- 1 tablespoon vanilla extract (yes, tablespoon)
- 2 large eggs, room temperature
- ½ cup sour cream or buttermilk
- ¾ cup dutch processed cocoa or natural cocoa
- zucchini, shredded (4 cups)
- 1.5 cups white whole wheat flour (6 ounces)*
- 1 cup oatmeal flour (3.25 ounces)*
- ½ cup chocolate chips, semi-sweet
- 1 to 2 cups chocolate chips, semi sweet
- Chopped nuts, whipped cream, chocolate syrup, or ice cream (optional)
- Preheat the oven to 325 degrees
- Grease and flour a 9 by 13 baking pan and set aside
- Combine the oat and whole wheat flours and set aside
- In the bowl of a standing mixer, combine the salt, baking powder, baking soda, vanilla extract, sugar, and oil and mix until well combined.
- Add the eggs and beat on medium speed for 3 minutes
- Add the sour cream and flours (oatmeal and whole wheat) alternately beating only until incorporated.
- Fold in the zucchini followed by the ½ cup of chocolate chips
- Spoon mixture into the prepared baking pan and bake for 30 to 35 minutes just until set.
- Slide the cake out of the oven and then top with 1 to 2 cups of chocolate chips
- Slide cake back into oven and then bake for an additional 5 to 10 minutes until cake tester comes out clean
- Note: chocolate chips will soften but not completely melt. You must gently spread the chips out with a spatula after the cake is finished.
- Cool and top with nuts, whipped cream, chocolate syrup, or ice cream (optional)