Chocolate Zucchini cake happens to be one of my favourite things to bake. It’s moist, tender, sweet and slightly spiced and most importantly allows you to sneakily add some veggies into the family’s diet.
It’s a great way to use up the huge pile of zucchini harvested from the garden and it makes the house smell mouth-wateringly fantastic.
Just a side authors note here; I usually double the recipe and make mine in a bundt tin and adjust baking times as needed because the regular size loaf just doesn’t last long enough in our house.
1 cup all-purpose flour
1/2 cup unsweetened natural cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup semi sweet or bittersweet chocolate chips
2 large eggs
1/2 cup vegetable, or corn oil
1/2 cup white sugar
1/2 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
- Preheat oven to 350°F and place your rack in the center of the oven. Grease your loaf pan (preferably a 9x5x3 inch one)
- Grate the zucchini, using a medium sized grater, and set aside.
- In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Fold in the chocolate chips and set aside.
- In a separate bowl, whisk the eggs then add the oil, sugars, and vanilla extract and beat. Fold in the grated zucchini.
- Fold in the flour mixture, mixing gently just until combined. Scrape the batter into the prepared pan and bake for about 55-65 minutes until the bread has risen and a a toothpick/cake tester inserted into the center comes out clean. Remove to a wire rack and cool for about 10 minutes, before removing the bread from the pan and cool completely.
Recipe adapted from Joy of Baking
Here’s an amazing and easy Chocolate Fudge Topping from Cookies & Cups to go with it
We’d love to hear how much you enjoy this (and how long it lasted in your house)