Every year about this time I ask myself the same question, “what to do with all this zucchini?” Chocolate zucchini cake is definitely the stealthiest way to work green vegetables into a dessert. I love zucchini in all it’s many forms. My kids, however, are a bit more selective. They’re good sports at first. Then about three weeks into zucchini season they start to wonder if we’ll ever have a meal without zucchini somewhere in it. At this point they know my secret ingredient in cake form, but who cares? It’s delicious!
I can almost guarantee 100% no fail with this recipe. It works for just about anything you want. I’ve tried bunt cake, sheet cake, cupcakes, and even a wedding cake or two. I only do wedding cakes for people I REALLY love at this point in my life, and I require they let me use this recipe because it’s so easy and versatile. It’s always entertaining to serve it for a big gathering, wait until all the kids have devoured it, and then blow the whistle that they just ate vegetables. Gotcha kids!
No Fail Chocolate Zucchini Cake
No Fail Chocolate Zucchini Cake
I can pretty much guarantee 100% no fail with this recipe. It works for just about anything you want. I’ve tried bundt cake, sheet cake, cupcakes, and even a wedding cake or two. It’s always entertaining to serve it for a big gathering, wait until all the kids have devoured it, and then blow the whistle that they just ate vegetables. Gotcha kids!
- 3 cups shredded raw zucchini (about 1 lb)
- 2 cups all purpose flour
- 1 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 4 eggs
- 1 cup oil (substitute 1/2 the oil for unsweetened applesauce if desired)
- 1 cup granulated sugar
- 1 cup golden brown sugar
- 2 tsp vanilla
- Preheat oven to 350 and place rack in center of oven. Spray 3 9 in. round cake pans with nonstick cooking spray.
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Grate zucchini and set aside.
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In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cinnamon.
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Place eggs in the bowl of an electric mixer and mix on low until frothy. Add oil, sugars, and vanilla. Mix on medium until well blended.
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Add grated zucchini and mix to combine.
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Add flour mixture, stirring just until combined.
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Divide batter evenly into prepared pans. I weigh my pans to be sure of even distribution. They all need to be the same to insure even baking. Place in oven and bake 45-55 min or until toothpick inserted in center comes out clean.
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Cool on wire rack for 10 min. then remove from pans and cool completely before frosting.
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This cake freezes beautifully. I always partially freeze before using this for a wedding cake to make frosting the cakes a snap.
I used this recipe recently for a wedding cake. It got rave reviews from all her guests. What will you use this for?
