Chocolate Zucchini Cake
My trainer Ray, who works at Bovine Strength Systems and is a chocolate-addict once-a-week, found this cake to be his favorite chocolate cake. After aging for a day or more, the zucchini pieces become a moist dense chocolate and there is no sense of zucchini in it. Kids love it.
- 1/2 Cup margarine or butter, softened
- 1/2 cup olive oil
- 1-3/4 cups sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup sour or buttermilk or soy milk with 1 tsp vinegar
- ¼ c or more dark chocolate chips or chocolate chunks I used Valhrona 71%
- 2-1/2 cups unbleached white flour
- 4 tbsp Droeste cocoa (or another high quality cocoa)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ½ tsp cloves
- 2 cups finely diced zucchini*
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Cream butter, oil and sugar. Add eggs and beat until light in color. Beat in vanilla and sour milk. -
Mix in the combined dry ingredients.
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Stir in the zucchini.
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Butter cake pan and dust with a tablespoon of the cocoa.
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Spoon into 9 x 12 cake pan.
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Sprinkle with the chocolate chips or dark chocolate chunks.
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Bake in preheated 325 Degree oven for 40-45 minutes until a toothpick test comes out clean.
*Use the older, larger zucchini. This cake is surprisingly delicious. It is best a day old at least and keeps very well. It takes a day for the zucchini to take on the chocolate flavor and when it does, the cake becomes a deeply chocolate, spicy and moist cake. Enjoy.
