I’ve posted this recipe a couple times before, but it’s so good I want to post it again. Gardens should be in full swing by now, and many people have plenty of squash. Zucchini is one of those plants that produces well if you don’t have pests that decimate your garden. Unfortunately, many of my plants fell victim to vicious hornworms this year.
There are numerous things you can do with this versatile squash. My favorites are zucchini bread, fried zucchini, and chocolate zucchini cake. They are all great, but you just can’t beat a warm piece of chocolate zucchini cake topped with a scoop of vanilla ice-cream.
I’ve been making this cake since I was a kid, and I’ve never had a single complaint. My friends and coworkers love this cake as much as I do, which gives me reason to bake it at least once every summer.
I know putting zucchini in a chocolate cake may sound strange if you’re unfamiliar with it. If you’ve never had chocolate zucchini cake, I recommend you try it at least once. It’s moist cake with a great flavor and is a wonderful way to serve secret veggies to your friends and family.
Chocolate Zucchini Cake
INGREDIENTS 1 3/4 cups sugar 1 cup cooking oil such as vegetable or canola 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 3 large eggs 1/2 milk 2 1/2 cups flour 3/4 cup baking cocoa 3 cups shredded zucchini 1/2 cup chocolate chips
INSTRUCTIONS Preheat the oven to 350°F. Spray a 9″ x 13″ pan with a cooking spray such as Pam. In a large mixing bowl, beat together the oil, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until smooth. Add eggs. Add milk alternately with the flour. Add cocoa and mix until smooth. Gently fold in zucchini and chocolate chips with a long spoon. Pour batter into the prepared cake pan.
Bake for 35 to 45 minutes or until a toothpick inserted in center comes out clean. It may take a bit longer or not as long. Keep an eye on it once it’s been in the oven for 30 minutes to make sure you don’t over-bake. It’s a heavy cake. You want it to be done, but not overdone. Ovens vary, and cooking is an art.
Cool thoroughly before frosting. I like to top mine with chocolate frosting or fruity pie filling such as strawberry, blueberry, or cherry. For a real treat, top it with blackberry compote.
Enjoy nature’s bounty, and stay safe and healthy, my friends!
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