Chocolate Zucchini Cake

I’m one of those rare people who really enjoys zucchini season. I love having an overabundance of squash to figure out how to use up, and I probably (okay, definitely) drive my family crazy by trying to put zucchini in everything.

This is one of my favorite ways to use up zucchini. Zucchini + chocolate = (who knew?) delicious!

~Katie

What you need:

chocolate zucchini cake

Ingredients

  • 1/2 c. milk + 1/2 T. vinegar (or 1/2 c. buttermilk)
  • 1/2 c. unsalted butter, melted
  • 1/2 c. oil
  • 1 3/4 c. sugar
  • 2 eggs
  • 2 1/2 c. flour
  • 1 t. baking soda
  • 1/2 t. baking powder (store-bought or homemade)
  • 1/2 t. cinnamon
  • 1/2 t. cloves
  • 1/2 c. cocoa (I prefer Hershey’s Special Dark Cocoa)
  • 2 c. grated zucchini
  • 1 c. chocolate chips (I prefer dark chocolate morsels)

Equipment

  •  measuring cups and spoons
  • box grater or food processor with shredder disc
  • 9″x13″ pan
  • spatula
  • large bowl

Time: 20 minutes prep time + 45 minutes baking time.

Freezeable: Yes.

Serves: 24

Multiplying the recipe: When zucchini is in season, I like to make up a few batches of this cake to freeze. I usually mix them separately, though.

Chocolate Zucchini Cake:

Combine milk and vinegar and set aside for 5 minutes.

Mix together the butter, oil, and sugar. Add the eggs, milk and vinegar, flour, baking soda, baking powder, cinnamon, cloves, and cocoa. Stir in the zucchini and spread in a 9″x13″ pan. Sprinkle on the chocolate chips. Bake at 325F for 45 minutes.

Variation: The chocolate chips can be sprinkled on top after baking and then spread like a frosting.

chocolate zucchini cake

4 Responses to Chocolate Zucchini Cake

  1. Pingback: What to do with Zucchini, with recipe links! | Cooking for the Fam

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