Double Chocolate Zucchini Cake
Submitted by angiebarker
Ultra-moist chocolate zucchini cake with shredded zucchini hidden in a cocoa batter loaded with chocolate chips and walnuts. The sneakiest way to use up summer zucchini, and nobody will guess the secret ingredient.
YIELD
16 servingsPREP
30 minCOOK
45 minREADY
75 minGot a mountain of zucchini from the garden? This cake is your answer. Two cups of shredded zucchini disappear into a rich, cocoa-laced batter, adding incredible moisture without a hint of vegetable flavor.
Sour cream keeps the crumb extra tender, while a full cup each of chocolate chips and chopped walnuts give every slice plenty of melty chocolate and nutty crunch.
It bakes up in a simple 9×13 pan, gets dusted with powdered sugar, and serves 16. No fussy frosting, no layer assembly. Just slice it right out of the pan. This is the kind of cake that vanishes at potlucks and bake sales.
Pro Tips
- Squeeze excess moisture from the shredded zucchini with a clean towel to prevent a soggy bottom
- The batter will be thick; that’s exactly right, so don’t add extra liquid
- For a richer chocolate hit, use dark cocoa powder instead of regular unsweetened
- Wrap individual slices and freeze for up to 3 months; they thaw beautifully for lunchbox treats
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 9 x13 inch pan.
In large bowl, with mixer at low speed, beat sugar, margarine or butter, vanilla, and eggs until blended.
Increase speed to high, beat until light and fluffy, about 5 mins.
Reduce speed to low; add flour, sour cream, cocoa, baking soda and salt; beat until blended, constantly scraping bowl.
Increase speed to medium; beat 1 minute, occasionally scraping bowl.
With spatula, fold in zucchini, chocolate pieces and nuts.
Batter will be thick.
Spread batter evenly in pan.
Bake 40 to 45 minutes until toothpick inserted in center of cake comes out clean.
Cool cake in pan on wire rack.
To serve, sprinkle with confectioners sugar.
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