Chocolate Zuchini 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!
Equipment
- mixer
- spatula
- measuring cups
- measuring spoons
- spatula
- 9x13 baking pan
- grater for shredding the zuchini
Ingredients
- ½ cup butter softened
- ¼ cup olive oil
- 1 cup organic cane sugar
- 2 eggs
- 2 tsp vanilla
- ½ cup milk
- ½ tsp salt
- 2½ cups flour unbleached all-purpose
- 4 TBS cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp cinnamon
- ½ tsp cloves
- 2 cups zuchini patted dry
Instructions
- Preheat oven to 325° F.
- 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 9x13 baking dish, pour the cake batter.
- Bake in the 325° preheated oven for 40-45 minutes or until toothpick inserted comes out clean.
- Let cool completely before frosting with your favorite frosting and enjoy!
Notes
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- 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 batter.
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- You can substitute any other oil for olive oil, however I like the unique taste the olive oil draws out of the cake.
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- A good quality cocoa powder really makes this cake decedant.
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- Do not over bake the cake. It will become much more dry.
- Frost with a layer of your choice of frosting. My favorite is a coconut cream cheese and yogurt (recipe hopefully to come).