Chocolate Zucchini Cake

I love summer for several reasons.  One of the top reasons would have to be having my kids home and being able to spend unscheduled time with them enjoying the sun and the outdoors.  Another reason is that I LOVE all the fresh produce.  We have a garden…albeit…a very small one.  Even though it is small, I love using the food it produces.  We always grow zucchini and it seems to always be an abundant producer.

zuchinni-cake

So we always need to find creative and delicious ways to use it all up.  One of my family’s favorite ways to eat zucchini is to eat it in this Chocolate Zucchini Cake.  I know…eating vegetables has never been so delicious…and chocolatey!

chocolate-zuchinni-cake

This is my mother-in-laws delicious recipe and since we are in the peak season for zucchini production around here…and I have 4 ripe zucchini’s sitting on my counter as I type this…I though there might be some of you out there who may be interested in finding creative ways to use your zucchini supply!

 

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Ingredients

  • 1 and 3/4 cup Sugar
  • 1/2 cup Butter
  • 1/2 cup Oil (we like Coconut Oil)
  • 2 and 1/2 cup Flour
  • 4 Tbsp. Cocoa
  • 1 tsp. Baking Soda
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Ground Cloves
  • a dash of salt
  • 2 eggs
  • 1 tsp. Vanilla
  • 1/2 cup Milk with 1 Tbsp. Lemon Juice
  • 2 cups grated Zucchini
  • 1/4 cup Walnuts (optional)
  • 1/2 cup Chocolate Chips (optional---but who would NOT want them?)

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Beat together oil, butter, eggs, and sugar till creamy.
  3. Then gradually add the other ingredients one at a time will mixing between each addition.
  4. Pour mix into a greased AND floured bundt pan.
  5. Bake in a 350 degree F oven for 30-40 minutes. (When using Coconut Oil the cooking time may need to be increased another 10 minutes).
  6. Test with a toothpick inserted in center. When toothpick comes out clean the cake should be done!
  7. theidearoom.net
http://www.theidearoom.net/2013/07/chocolate-zucchini-cake.html

chocolate-zuchinni-cake 6

I have been using Coconut Oil in my recipes now instead of other liquid oils and I am LOVING the change.  My kids don’t even notice a difference, but I have noticed that it tends to make the texture a little bit more dense.  I also notice that I have to bake this longer than the recipe calls for.  So I baked it for about 10 minutes longer before it was set and ready to come out of the oven.

chocolate-zuchinni-cake 1

I hope you enjoy this recipe.  As usual, I would love to hear if you end up making it.  This one tends to be a crowd pleaser.

I also plan to share our recipe for our regular Zucchini Bread here soon.  We love it too and we make it with applesauce instead of oil…so it is a healthier, yummier version.  So be sure to remember to check back in for that recipe.

chocolate-zuchinni-cake 9

As a side note…we also shred our zucchini’s while they are fresh and then throw 2 cups of shredded zucchini into Ziploc Freezer Bags and then freeze them.  This way we have access to fresh shredded zucchini well into the the winter months.  Just pull it out the night before and let it defrost in the fridge before you use it.  This is a great way to spread out the zucchini goodness all year long!


Amy Huntley is the owner/author of The Idea Room. A mother of five, who enjoys sharing her love of all things creative in hopes of inspiring other women and families. Connect with her on Google+, or read more of her posts.

Comments

  1. 1

    thanks! We have lots of gigantic zucchinis and I was in need of some good recipes! Looking forward to the bread recipe!

    • 2

      I had a suspicion that I would not be the only one with a lot of zucchini to use up! Hope you enjoy it! Thanks for the comment!

  2. 3

    I also LOVE coconut oil! I can’t wait to check out the Zucchini bread as well!

    • 4

      Thanks Jen! You are always so sweet to comment.

      • 5

        Every year at this time, I remember that growing zucchini should be part of our plan to end world hunger! Seriously, we only planted one zucchini but if there were plants with ego problems, it would be the zucchini as it has encroached on our eggplant on one side and the rhubarb on the other side!

        So I started making your recipe and realized I was out of regular flour–ugh! Not to be foiled, I rummaged through our pantry and found gluten free flour and even though, I was wary about the results, it was absolutely delicious!!! So for all you celiacs and gluten intolerant folks, this recipe works and is YUMMY!!!!

  3. 7

    So looking forward to trying this one. It looks so rich and delicious :-)

  4. 9

    I love chocolate zucchini cake. Your recipe is a little different to mine so I’ll just have to try yours. :) Thanks for sharing.
    Anne xx

  5. 11

    this looks so good! def want to try this

  6. 13
    Heather Ward says:

    Ummm yumm! But stupid question. I have some coconut oil but I’ve never baked with it. It’s solid.. do you melt it before you put it in your batter?

    • 14

      That is not a stupid question. I wondered the same thing when I first started using it. I usually just melt it if it needs to in the microwave. All you need to do is just melt it for a few seconds before it is soft enough to measure out.

  7. 15

    I love chocolate zucchini bread and chocolate zucchini brownies so I know I’ll love this!

  8. 17

    What type of flour did you use? Thanks

    • 18

      I just used All-Purpose white flour. You can use a mix of flours too if you would like. Sometimes (before my food allergies) I would add a mix of wheat flour and pastry flour.

  9. 19

    I have used this recipe for years now and it is one of our favorites. Even my husband who is not a cake eater will eat this. And what a wonderful way to sneak another serving of veggies into your kids diet. I do mine in 9×13 cake pan and when I pull it out of the oven sprinkle more chocolate chips over it. Rich and moist enough to not need frosting at all.

    • 20

      Great alternative to the bundt pan Karan! Extra chocolate chips are always okay with me! Thanks for sharing the way you make yours! I know there will be many who may not want to use the bundt pan and prefer to use a 9×13 pan!

  10. 21

    Hi! If I want to use Truvia instead of regular sugar. How much would it be? Thank you

  11. 22

    Made this tonight and it was so yummy and moist!!! I wasn’t able to get it out of the bundt pan without it crumbling though. But, that is probably because it is so moist and I would rather have that problem then the alternative of it being too dry. Thanks so much for this recipe!!!

    • 23

      Yay! So glad you loved it. We have the crumbly problem too. If you look closely in my picture you can see some spots missing that were stuck in the pan too. Just extra bonus eating to eat it out of the pan. Those calories don’t count.

  12. 24

    This looks delicious and I have to try it! Quick question, did you squeeze the excess moisture out of the zucchini after grating it? Thanks!

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  1. [...] it this way–I ate a piece for breakfast today and am eating one now! Pam got the recipe from The Idea Room but made some adjustments to the [...]

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