Zucchini Chocolate Cake

Summer may be winding down but there's still an abundance of zucchini available at the farms and I always make sure to grab some while I'm there.  I was craving chocolate cake so I went searching for a recipe that used zucchini and found this one on Taste of Home.
 

I started out by prepping the zucchini. When I have just a few of them to shred I use a box grater for my zucchini but when I have a bunch I pull out the food processor. 

There's big debate on whether to squeeze or press the water out. For me it really depends on just how wet it is after shredding.  If it's soaking, I'll use a salad spinner to get some of the excess moisture out but this time around it was fine as is.

 In a large bowl, cream the butter and sugar and oil together. Add the eggs one at a time, beating well after each, then beat in the vanilla.

 

In another bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. 

In a measuring cup or small bowl, combine the milk and buttermilk (ignore the chocolate chips, those come later).

You want to alternately add the flour mixture and the milk mixture. At this point I wish I'd used the stand mixer instead of the handheld but I kept on. 

 Add your shredded zucchini.  If you have veggiephobes, peel it first and then do the smallest shred you can. 

 Spread the batter into a greased 13x9 pan, making sure to get it all the way to the corners and then sprinkle the top with chocolate chips.  

Bake it at 325 degrees for 45 to 55 minutes.  Test the very center for doneness, making sure not to hit a chocolate chip on the way down.  

The recipe recommends a dusting of powdered sugar.  I tried it on one slice, I really don't think it needs it.

I actually had a hard time getting pictures of the texture indoors so I took my plate outside for better light. 

Just the perfect little forkful! The cake is so light and fluffy and (sorry!) moist. Definitely going to have some shredded zucchini stashed in the freezer so I can make this cake all winter long. 

 

Zucchini Chocolate Cake

Author: Jolene's Recipe Journal

Ingredients

• 1/2 cup butter, softened
• 1-3/4 cups sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup buttermilk
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup semisweet chocolate chips
• Confectioners' sugar, if desired

Instructions

1. Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini.
3. Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar, if desired.

Notes

Source: https://www.tasteofhome.com/recipes/zucchini-chip-chocolate-cake/

Other recipes you may enjoy:

Zucchini Raisin Cookies

Zucchini Panzanella Salad

Zucchini Carrot Muffins

zucchini, cake, chocolate chips

Cake, vegetables

American