Must-Try Chocolate Zucchini Cake
By: Leah Rodrigues
Published: August 27, 2011

You have heard of carrot cake, but have you ever tasted zucchini cake?  Fresh shreds of zucchini are mixed in a chocolate cake batter for a delicious and light dessert.  You can pour the batter into a bundt cake mold or a cupcake pan for individual portions.  I like to top mine with a chocolate glaze but it is also yummy with cinnamon cream cheese frosting.  This zucchini cake is a sweet way to eat your veggies.
Chocolate Zucchini Cake
Ingredients:



3 cups organic unbleached flour
1 cup white sugar
1 cup brown sugar
2/3 cup best quality unsweetened premium cocoa powder (i like scharffen berger)
1 teaspoon kosher salt
2 teaspoons baking powder
2 cups cold water
1/2 cup extra virgin olive oil
2 tablespoons pure balsamic vinegar
1 tablespoon vanilla extract
1 1/2 cups finely shredded zucchini (i use a box grater)
 
Directions:





   
Preheat the oven to 350 degrees.


   
Grease a bundt cake pan using extra virgin olive oil. add the first 6 ingredients to the bowl of a stand mixer.


   
Stir with a wooden spoon to mix. add rest of ingredients and stir, using the paddle attachment, until just incorporated.


   
Pour batter into the prepared pan and bake 45 min to 1 hour.


   
Test for doneness by sticking a skewer, chopstick or knife into center of cake.


   
If your tester is clean when you remove, the cake is ready.


   
Rest on a rack for 30 minutes.


   
Invert onto cake plate and allow to cool completely.


   
Dust with powdered sugar and serve.