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Chocolate Zucchini Cake

Again I find proof it’s a good idea to stick to tried and true classics like this Chocolate Zucchini Cake from King Arthur Flour. I had tried making pumpkin zucchini cupcakes from a fitness magazine a while back and it was so labour intensive I didn’t bother making it again. This one is super simple and I don’t feel guilty at all about eating it. The taste is absolutely phenomenal! Super moist, chocolaty, but not too sweet – just right. You cannot taste the zucchini at all but you can see a few flecks on the top so if you want to hide the veggie evidence, definitely add icing. My 4 year old is still quite a picky eater so I’m looking for creative ways to get her to eat a greater variety of vegetables and this helps. (It helps me too as I’m not the biggest fan either) *blush* I will definitely make this at least once every zucchini season. It’s great on it’s own but instead of melted chocolate chips I made a low-fat icing from America’s Test Kitchen and it was quite good, despite my not so successful attempt at making my own icing sugar. More about that in the next post.

chocolate zucchini cake

Chocolate Zucchini Cake

 Prep time:  15 mins Cook time:  35 mins Total time:  50 mins Yield: One 13 x 9 cake
Adapted from King Arthur Flour.
According to some readers, this cake is amazing with Gluten Free flour too!
  • ½ cup (1 stick, 4 ounces) butter
  • ½ cup (3½ ounces) vegetable oil (or unsweetened apple sauce)
  • 1⅔ cups (12 ounces) granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup (4 ounces) Greek yogurt or sour cream
  • 2½ cups (10½ ounces) AP Flour
  • ¾ cup (2¼ ounce) Dutch-process cocoa
  • 2 teaspoons espresso powder, optional, but it enhances the flavor of the chocolate
  • 2½ to 3 cups shredded zucchini (about one 10-inch zucchini – 12 ounces. NO need to drain the liquid from the zucchini as it adds moisture to the cake)
  • 1 cup (6 ounces) chocolate chips
Chocolate Ganache Topping
  • 6 oz heavy cream
  • 9 oz chopped chocolate (semi-sweet or milk)
  1. Preheat the oven to 325°F. Lightly coat a 9 x 13 pan with baking spray
  2. In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.
  3. Stir in the sour cream or yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.
  4. Spoon the batter into the prepared pan. Bake the cake for 35 – 40 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.
  5. To prepare the ganache topping, heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It may take a few minutes of stirring for the ganache to come together… but it will. It will thicken as it cools… when warm (but not hot) pour over cake and smooth with offset spatula. Allow frosting to set for about 30 minutes before serving… or not.

About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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