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In the ripest time of the garden when everything seems to be harvested, all at once a plant will yield prolific amounts of produce. In The Gray Boxwood’s garden, I seem to always have a large quantity of zucchini. I’ll admit that most years the zucchini does extremely well at the beginning of the season but dies quickly. This year was one of those years. A blight or disease took the plants early but I was still able to harvest a large crop and have kept it in the fridge for baking, cooking, and, well…enjoying!
One thing I always make numerous amounts of during the summer is this zucchini chocolate cake. The zucchini makes this one of the most moist cakes you will every try. Perhaps having a vegetable in your chocolate cake sounds like a stretch. Do not fret – the zucchini bakes away to an almost unnoticeable amount and is a great way to use up any extra you may have. The cake also packs a tasty punch through the use of some great spices that give it an extra special touch.
Enjoy this deliciously unique cake the rest of the summer season!
Zucchini Chocolate Cake
- ½ cup unsalted butter room temperature
- ½ cup neutral oil
- 1 ¾ cups white granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour milk (1 tbsp vinegar with ½ cup milk)
- 2 ½ cups all-purpose flour
- 4 tbsp cocoa
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ tsp cinnamon
- ¾ tsp ground cloves
- 2 cups finely grated zucchini peeled and seeds removed
- ¼ cup chocolate chips (mini variety preferred)
- Cream together the butter, vegetable oil, and sugar.
- Add in the eggs, vanilla, and sour milk. Beat well.
- Stir in the flour, cocoa, baking powder, baking soda, salt, cinnamon, and ground cloves.
- Fold in the zucchini and chocolate chips.
- Pour into a greased and floured Bundt pan.
- Bake in a 350°F oven for 45-60 minutes, until an inserted toothpick or cake tester comes out clean.
Just what I’ve been wanting to try as well as lasagna! Fantastic, now I have a reason to buy a Bundt pan ^^
How exciting and love that you now have a reason to buy a bundt pan! This is a delicious reason!
Hello! Yes I made it last night!
It was very very delicious and moist. Thanks for the recipe ^^
So glad this turned out for you, it is one of my favorite recipes.
Can I only use oil as I want to omit the butter.
Thanks, great pics
made it last weekend. it disappeared! everyone loved it. I have a small garden and we have
a lot of zucchini so it was perfect – can’t say I didn’t get my veggies in there. best of both worlds.
I left out the chocolate chips and the ganache just because I was trying to keep it a little healthy.
I’ve made Zucchini bread, zucchini lemon bread and a ton of zucchini pancakes. I will make this cake today. It looks very good, I agree always leave the skin on when you use zucchini, there’s no reason to peel it. I’ve made several of your recipes so far and they’re all very good.