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Best Ever Deep Dark Chocolate Zucchini Cake
Anna C
35 minutes
16-20 servings (from 2 8-inch square cakes)
Beginner 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!
Total Steps
5
Ingredients
13
Tools Needed
7
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Anna's TableIngredients
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1/2 cup dark Dutch cocoa
- 3 cups shredded zucchini
- 3/4 cup coarsely chopped pecans
- 1 teaspoon vanilla
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup packed brown sugar
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
1
Step 1
Squeeze the grated zucchini with your hands to remove excess moisture. Set aside.
2
Step 2
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.
3
Step 3
Stir in the zucchini and pecans.
4
Step 4
Transfer to two prepared 8-inch square cake pans.
5
Step 5
35-40 minutes
Bake in a pre-heated 350º F oven for 35-40 minutes or until a wooden skewer inserted in the middle comes out clean.
Tools & Equipment
sifter
large mixing bowl
separate bowl
beater
8-inch square cake pans
oven
wooden skewer