Chocolate Zucchini Cake

Chocolate Zucchini Cake

1 stick butter (1/2 cup)
1 3/4 cups sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1/2 cup lowfat buttermilk
2 1/2 cups zucchini

2 1/2 cups flour
4 tbsp cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

In a mixer combine the butter, sugar, vegetable oil, eggs, vanilla, and buttermilk. Mix well. In a separate bowl combine dry ingredients and then add to butter mixture.

Add the zucchini and mix well.

Pour into greased glass 9×13 pan. Add topping of 1/2 cup of each: chocolate chips and brown sugar – crumble and put on top. Bake at 375 degrees for about 40 min.

I made this tonight and realized it’s my first homemade cake. It’s delicious!! One zucchini sure goes a long way… I’ve already made a billion loaves of bread this month!

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Thanks Sharon – I just gained a pound by looking at the picture.

So with all that zucchini in there, this would constitute “healthy eating” if you polished it off tonight?

UGH!!!!!!!! me absolutely loves chocolate zucchini cake!!!!!! rates right above rubarb cake.

Why would you do that to chocolate cake?

Dad

That looks delicious! My kids just made Lemon Zucchini Bread last night. It was great! We have Zucchini coming out of our ears and the kids love cooking. Bonus for me! I’ll have to show them this recipe. Thanks for sharing!

That looks so so good. Thanks for sharing Sharon.

double thumbs up

Thanks guys! There’s definitely nothing healthy about the way I bake, but my trick is to spread the goodies! I sent most of this cake to my husband Billy’s work for his coworkers to enjoy. (I kept a piece or two for myself, of course).

Dad, zucchinis are good for you! You should try it sometime!

Sharon wrote:

Chocolate Zucchini Cake

2 1/2 cups zucchini

2.5 cups?! Can we substitute that with anything less healthy?

I often tell the FW that I don’t eat rabbit food…then she stuffs our dinner full of spinach…the trickery…

It’s really not too heavy on the zucchini, I swear! This recipe makes a fairly thick 9×13 cake. I think a lot of the zucchini cooks well into the batter and you mostly taste chocolate, cinnamon, and brown sugar!

Good for your wife though to be sneaking in vegetables like that. Most vegetables have a lighter taste than other foods and can be added to meals without much notice!

“2-1/2 cups zucchini” How is it prepared after picking it from the vine before it is added to the loaf mixture? as in cooked, chopped, diced, sliced, pureed or what?

If peeled and diced, define please.

Sharon wrote:

Chocolate Zucchini Cake

1 stick butter (1/2 cup)
1 3/4 cups sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1/2 cup lowfat buttermilk
2 1/2 cups zucchini

2 1/2 cups flour
4 tbsp cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt

In a mixer combine the butter, sugar, vegetable oil, eggs, vanilla, and buttermilk. Mix well. In a separate bowl combine dry ingredients and then add to butter mixture.

Add the zucchini and mix well.

Pour into greased glass 9×13 pan. Add topping of 1/2 cup of each: chocolate chips and brown sugar – crumble and put on top. Bake at 375 degrees for about 40 min.

I made this tonight and realized it’s my first homemade cake. It’s delicious!! One zucchini sure goes a long way… I’ve already made a billion loaves of bread this month!

Wow! You must be rolling in dough.

Denny O wrote:

“2-1/2 cups zucchini” How is it prepared after picking it from the vine before it is added to the loaf mixture? as in cooked, chopped, diced, sliced, pureed or what?

If peeled and diced, define please.

Billy brings them home from his coworker and I rinse them well before starting since I don’t skin them. I chop then in half so it’s easier to work with. Chop off the ends of both pieces so it stands upright. Then slice down the middle so you have two halves like a sub sandwich. Using a large spoon, I scoop out the seeds and any mushy goop, leaving only the hearty meat of the plant. Kinda like scooping out a pumpkin. Then I just use a cheese grater to grate the zucchini into a bowl, skin and all. Scoop out about 2 1/2 cups to stir into each batch. It cooks nicely into the bread so it’s not crunchy or overwhelming.

Thanks for the clarification Sharon.