Tuesday, September 1, 2009

Chocolate Zucchini Cake

I wanted to put up a really healthy recipe this week but I just can't resist sharing this awesome chocolate zucchini cake. It has a lot of zucchini in it so at least it is better for you than the average cake. This cake is so moist and delicious that every time I make it I wonder why I ever make any other chocolate cake. I also think it is even more moist and amazing the next day. Right now I have been grating and freezing zucchini so I can make this all year round. This is a must try recipe.


  • 1/2 cup butter at room temperature
  • 1/2 cup coconut oil or vegetable oil
  • 1 3/4 cup evaporated cane juice or sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sour milk (add 2 tablespoons lemon juice to the milk) or buttermilk
  • 4 tablespoons cocoa powder
  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 cups grated zucchini (if the skin on the zucchini is thick and tough, peel before grating)
  • 1/2 cup chocolate chips


Preheat the oven to 350 degrees and grease and flour a 13"x9" baking pan.

Cream the butter, oil and sugar together. Add one egg at a time, mixing after each addition. Add the vanilla and the milk and stir well.

In another bowl sift together all the dry ingredients and add to the wet ingredients and stir until combined. Fold in the grated zucchini and half of the chocolate chips.

Pour batter into prepared baking pan and sprinkle the top of the batter with remaining chocolate chips and bake for 40-45 minutes until a toothpick comes out clean.

This recipe is adapted from a recipe got from my mom's recipe box. We do not know the origin of the recipe.

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