Best Ever Deep Dark Chocolate Zucchini Cake


2 cups all purpose flour
1/2 cup dark Dutch cocoa
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 eggs
1/2cup vegetable oil
1 teaspoon vanilla
3 cups shredded zucchini
3/4 cup coarsely chopped pecans


Squeeze the grated zucchini with your hands to remove excess moisture. Set aside.
Sift and blend the flour, baking powder, baking soda, cinnamon, and salt into a large mixing bowl. In a separate bowl, beat together the sugars, eggs, oil and vanilla.
Stir in the zucchini and pecans.
Transfer to two prepared 8" square cake pans
Bake in a pre-heated 350ยบ F oven for 35-40 minutes or until a wooden skewer inserted in the middle comes out clean.


This has to be the best chocolate zucchini cake I have ever made, just ask Rob my recipe tester. Just when I thought I could not come up with another zucchini recipe, I struck gold by totally revamping my favourite carrot cake recipe. I simply replaced the carrots and pineapple called for in the original recipe with grated zucchini and for a deep rich flavour, added dark Dutch cocoa. I kept the cinnamon because it marries so well with chocolate but reduced the amount of oil. The cake turned out beautifully moist and not overly sweet, perfect served with a touch of strawberry preserve made with our local berries.
So, with all those healthy ingredients and no cholesterol, who says you can't have your cake and eat it to!


Tuesday, July 24, 2012 - 12:28pm


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