Chocolate Zucchini Cake

An overabundance of zucchini in the summer is a very common first world problem. I’ve heard stories of people leaving bags of zucchini on their neighbor’s door, and sneaking away to not give the poor unsuspecting neighbor a chance to politely decline the bag of summer weeds. I found myself with a boatload of zucchini last summer and was getting tired of my usual sauteed zucchini with garlic (which is delicious btw) and zucchini soup, so I went to facebook. One of my facebook friends came through for me in a big way and sent me this recipe, which I’ve since been making at least every 2 weeks ever since. I even froze enough shredded zucchini last summer to get me through the winter without giving up my beloved chocolate zucchini cake. Thank god for breastfeeding, because I would never have lost the baby weight while continuing to eat this on a regular basis otherwise. 
Here is the recipe so that you can enjoy too:

Ingredients:

  • 1 1/2 cups sugar
  • 2 sticks of butter, room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup yogurt
  • 2 cups shredded zucchini
  • 1 cup semisweet chocolate chips
Directions: 
  1. Preheat oven to 350 degrees. Grease two 4×10 inch loaf pans and set them aside. 
  2. In a mixer fitted with the paddle attachment, cream the butter and sugar together until well mixed. Add the eggs, mix well. Next add the vanilla and mix well. 
  3. In a separate bowl, combine the flour, baking soda, salt and cocoa powder and whisk together. 
  4. Add about 1/3 of the dry ingredients to the wet ingredients and mix on medium-low speed. When the dry ingredients begin to incorporate, add another 1/3 and mix again (you don’t need to wait until the dry ingredients are fully incorporated to add more). Repeat one more time. 
  5. Next mix the yogurt into the batter, then the zucchini. The zucchini should moisten up the batter significantly. Finally, add the chocolate chips and mix until they are well incorporated. 
  6. Divide the batter between the two prepared pans and bake for 50-60 minutes. (Check after 40 minutes, since ovens can vary widely. This cake usually bakes for 55 minutes in my oven, but the original recipe calls for 40-45 minutes of baking). 

Enjoy with coffee as an afternoon pick me up. Or, if you prefer, do what I did- ignore the 2 sticks of butter in the recipe, change the name to Chocolate Zucchini Bread instead of cake, and have it for breakfast. The calories are negated that way. It’s scientifically proven…or something.

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3 thoughts on “Chocolate Zucchini Cake

  1. Deb

    We were fortunate to receive a loaf of this delightful zucchini cake and I must say, it was delicious. Between my husband, 2 daughters and me, the cake disappeared within an hour. This recipe will soon become a favorite among family and friends. Thank you Julie for sharing it with us. BTW, the loaf we received had been previously frozen and let me just say, it thaws beautifully and tastes so fresh. I can't wait to make it and taste it straight out of the oven.

    Reply
  2. Julie

    I'm so glad you guys enjoyed it! It's true that this cake tastes almost just as good defrosted as fresh-baked. I should have included that in the post! Thanks for reminding me 🙂

    I always freeze one of the two cakes to have on hand for another day. I just take it out the night before I want it, and it's ready by the morning.

    Reply

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