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.
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!
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 Bundt Cake
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
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?)
- Pre-heat oven to 350 degrees F.
- Beat together oil, butter, eggs, and sugar till creamy.
- Then gradually add the other ingredients one at a time will mixing between each addition.
- Pour mix into a greased AND floured bundt pan.
- 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).
- Test with a toothpick inserted in center. When toothpick comes out clean the cake should be done!
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.
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.
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!
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