CHOCOLATE ZUCCHINI CAKE
Ingredients
- 3 large eggs
- 1 tbs vanilla
- 1 1/2 cups 11.25 oz sugar
- 3/4 cup buttermilk
- 1/2 cups coconut oil melted, or avocado oil, canola oil or vegetable oil
- 2 cups 10 oz zucchini shredded
- 1 1/2 cups 7.5 oz all-purpose flour
- 12 cup 2 oz unsweetened cocoa powder natural
- 3/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside. I always use an aluminum/metal baking pan.
- In a large bowl, whisk together the eggs, vanilla, sugar, buttermilk, and oil.
- Stir in the shredded zucchini.
- Add the flour, cocoa powder, salt, soda, and baking powder.
- Stir until just combined and no dry streaks remain.
- Spread the batter evenly in the pan and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick comes out clean or with a few moist crumbs.
- Let cool completely.
- Serve alone, with chocolate frosting or a dollop of lightly sweetened chocolate whipped cream (see note above).
Notes
CHOCOLATE ZUCCHINI CAKE
I don't squeeze any excess liquid out of the zucchini for this recipe; however, previously frozen, shredded zucchini tends to be a bit more liquidy so if using thawed zucchini that's been frozen, you might drain slightly.
This cake is delicious all by itself! But it's also super tasty with chocolate frosting or my favorite, lightly sweetened chocolate whipped cream. For the cream, combine 1 1/2 cups heavy whipping cream, 1/3 cup powdered sugar, 1/3 cup cocoa powder (Dutch-process cocoa powder is delicious here but you can use natural, unsweetened too), 1/2 teaspoon vanilla. Whip until thick and creamy.
My Aunt Marilyn says this recipe works great in a bundt pan - bake for about 45-50 minutes.
Tried this recipe?Let us know how it was!