Chocolate Zucchini Cake

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Chocolate Zucchini Cake

We love chocolate zucchini cake. Zucchini is abundant at my local farmer’s market. Green, yellow, zephyr, big, tiny. It’s everywhere, and that’s perfectly okay with me because in and amidst all of my savory recipes, one of the local vendors favored me with this recipe for a moist, chocolate zucchini cake, which can be made with any variety, any size. Many of the vendors have recipes for their products. Ask for them or perhaps if you are a food blogger, offer to give them some recipes.

How smart my zucchini vendor was to have pre-printed recipes for this cake, because I’ve already made it twice in two weeks and I’m thinking about how I might change things up a bit the next time. And, there will be a next time.

First of all it’s chocolate, and while I’m not the biggest chocolate fan, when I want it, I need it, and I usually want it dark, sultry and rich.

Dark cocoa powder and three ounces of your favorite baking chocolate (semi-sweet or bittersweet) are flavored with some cardamom and espresso which cause a waft of spicy aromas in the kitchen.

The spiciness and grown up flavors make a a simple zucchini cake taste exotic. The zucchini does its thing the moist factor and there is no need for a frosting or glaze..

Chocolate Zucchini cake is great for an eat and run treat because it doesn’t fall apart when you cut it. It’s especially good for small children. I am teaching toddlers to eat with a fork and this cake they can stab successfully without too much crumb damage.

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Chocolate Zucchini Cake

2 1/4 cup whole wheat flour 3/4 cup cocoa powder (I used Hershey’s extra dark) 1 teaspoon baking soda 2 teaspoon baking powder 3/4 teaspoon cinnamon 3/4 teaspoon cardamon (option is to use all cinnamon) 2 large eggs 2 cups brown sugar (or 1 1/3 cups raw agave nectar) 1/2 cup unsalted butter Add 1 teaspoon pure vanilla extract 3 ounces semi-sweet chocolate, melted and coole d 1/2 cup strong coffee (I used 2 espresso) 3
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 2 1/4 cup whole wheat flour can use all purpose flour
  • 3/4 cup cocoa powder I used Hershey’s extra dark
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cardamon option is to use all cinnamon
  • 2 large eggs
  • 2 cups brown sugar or 1 1/3 cups raw agave nectar
  • 1/2 cup unsalted butter
  • Add 1 teaspoon pure vanilla extract
  • 3 ounces semi-sweet chocolate melted and cooled
  • 1/2 cup strong coffee I used 2 espresso
  • 3 cups zucchini grated (6-8 zucchini, depending on size)

Instructions

  • Preheat oven to 350 degrees. Butter bundt pan.
  • Sift together the dry ingredients. Set aside.
  • Assemble wet ingredients. Cream sugar with eggs in large bowl. Stir in vanilla. Stir in melted chocolate.
  • Alternate adding dry ingredients and coffee to wet ingredients.
  • When fully mixed, add in zucchini.
  • Bake at 350 in a buttered bundt pan for 50 minutes.

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