Late summer means armloads of zucchini – from neighbours, markets and our CSA box. Despite its versatility, all I can think of doing with a glut of zucchini is make cake. Grated raw zucchini adds moisture to chocolate cake, creating a wonderfully dense, not too sweet cake I’d choose over any other chocolate cake any day of the week.
Most chocolate zucchini cakes are baked in bundt pans or loaf pans due to their density; if you want cupcakes, bake the batter in lined muffin tins for 25 minutes, or until springy to the touch.
Chocolate Zucchini Cake
adapted from AllRecipes
2 cups all-purpose flour
1 1/4 cups sugar
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup canola or other mild vegetable oil
4 large eggs
3 cups grated zucchini (about 1 large)
1/2-1 cup chocolate chips or chopped walnuts (optional)
Chocolate frosting (optional)
Preheat oven to 350F and spray a bundt pan or two 4″x8″ loaf pans with nonstick spray.
In a large bowl, stir together the flour, sugar, cocoa, baking soda, baking powder and salt. In a small bowl, whisk together the oil and eggs; add to the dry ingredients along with the zucchini and chocolate chips (if using) and stir just until combined. Pour into the prepared pan(s).
Bake for 60 minutes (in a bundt pan) or 45-50 minutes in loaf pans. Cool completely before frosting. Serves 16.