Best Chocolate Zucchini Cake

This chocolate zuchini cake is rich, moist, airy and amazingly delicious. Best yet, it’s a great way to use up the ever prevelent zuchini harvest in the summer!

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When mid Summer rolls around and the garden zuchini is ever abundant, we are always looking for ways to use this squash. Zuchini is one of those vegetables that seems to produce way more than can ever be consumed by one family. If you are from a small town like I often hear, “make sure to lock your car doors or else you will end up with a basket full of zuchini in your vehicle!”

In all honesty, my garden does not contain zuchini as I get such bad squash bugs. My produce just gets destroyed! So I will gladly take a shared zuchini every so often.

Some Health Facts about Zuchini:

Zucchini is rich in several vitamins, minerals, and other beneficial plant compounds.

It is rich in antioxidants.

Contributes to healthy digetstion. It contains fiber and is more watery, which both aid in digestion.

It may strengthen your vision. Being rich in Vitamin C and beta-carotene it can potentially aid in eye sight.

May assist in weight loss. If consumed enough, this water rich food and low calorie density can make you feel fuller longer.

Why you’ll love this recipe:

• This cake has great flavor that seems to lack in other regular chocolate cake recipes.
• It is a good way to use up the summer zuchini bounty from the garden.
• The cake has added health benefits by using zuchini in it.
• The recipe uses ingredients that are pantry staples.
• It satisfies that sweet tooth, yet is a bit healthier option.

Equipment needed:

Kitchen aid mixer

spatula

mixing bowl

grinder or grater (for shredding zuchini)

9×13 baking dish or cake pan

measuring cups and spoons

Ingredients:

• 1 medium zuchini
• butter
• olive oil
• organic cane sugar
• salt
• eggs
• vanilla
• milk
• flour – I used unbleached all-purpose
• cocoa powder
• baking soda
• baking powder
• cinnamon
• cloves

How to make the best chocolate zuchini cake:

Preheat oven to 325 degrees Fahrenheit.

Shred the zuchini. (I use a cheese grater as I do not have a hand crank grinder. A food processor would probably work as well.) Make sure to cut the skin off the zuchini before shredding.

Combine all the dry ingredients into a mixing bowl and set aside.

In the stand mixer add the softened butter, olive oil and sugar. Mix together. Add in the eggs, vanilla and milk. Blend until well combined.

Add in the dry ingredients to the wet ingredients. Process together on low until smooth.

Once dry ingredients are well combined add the shredded zuchini. Stir until just combined.

In a greased 9×13 baking dish, pour the cake batter.

Bake in the 325 degree preheated oven for 40-45 minutes or until toothpick inserted comes out clean.

Let cool completely before frosting with your favorite frosting and enjoy!

Storage:

This cake can be covered and stored on the counter for 3 days or refrigerated for 5.

If freezing, cut into pieces and store in an airtight container for up to 3 months. For best freezing results, do not frost the cake first.

Tips:

• If you are using zuchini that you have stored for awhile it is best to drain all the extra liquid off and pat it dry before adding it to the cake batter.
• You can substitute any other oil for olive oil, however I like the unique taste the olive oil draws out of the cake.
• A good quality cocoa powder really makes this cake decadant.
• Do not over bake the cake. It will become much more dry.
• Frost with a layer of your choice of frosting. Mine is a a cream cheese yogurt coconut frosting (recipe hopefully to come).

Check out some of my other delicious recipes:

Best Ever Chocolate Chip Cookies

Sourdough Applesauce Bread

Delicious and Nutritious Homemade Protein Bars