I posted this recipe a couple months ago, but I’ve had a real hankering for it lately. Therefore, I thought I would share this post with you again in case you missed the first time.
Zucchini squash is one of those vegetables that produces like gangbusters once it gets started. There are numerous things you can do with zucchini, but my favorites are zucchini bread and chocolate zucchini cake. While zucchini bread is wonderful, it can’t hold a candle to chocolate zucchini cake. I’ve been making this cake since I was a kid, and I’ve never had a single complaint. I’ve never had any left-overs, either.
If you’ve never had chocolate zucchini cake, don’t curl up your nose until you try it. It’s an extremely moist cake that’s rich in flavor and hides veggies from your kids.
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.
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