185: Chocolate Zucchini Cake

Since my zucchini plant keeps producing giant zucchini (and I really hope it keeps on keeping on, because I like fresh produce), I’m trying to be creative about what to do with it. When I was browsing the King Arthur Flour website, I came across a recipe for Chocolate Zucchini Cake.

I was sold. Since my goal is to try new recipes, there’s really no disadvantage to trying out things that are a little different. I always have ingredients for cake around. Heck, I’ve got a case of cocoa powder in my basement, and I’ve got to use it sometime. And even if I myself don’t like something, someone will usually eat it.

This was a straightforward recipe to make. It takes both butter (I used the real stuff) and oil. I added yogurt to it instead of the sour cream or buttermilk. I did not add espresso powder. The notable thing about this recipe, aside from the addition of yogurt, is the addition of 2 cups of shredded zucchini. It (and some chocolate chips) get folded into the batter before it goes into the 9×13 pan.

The recipe says to bake for 30-35 minutes, or until the top springs back lightly when touched. In spite of my baking experience, I wasn’t quite clear on what this meant. I put chocolate chips on top of the cake at 33 minutes, but I think I should have waited until at least 35 minutes, if not up to 40. The cake bakes an additional 5 minutes with the chocolate chips on top, until a toothpick comes out clean. Well, since my chocolate chips made the top sag in, it took longer for this cake to bake. Sections that were still fluffy yielded a clean toothpick, while sunken sections didn’t. I think I ended up baking this a total of 50 minutes (17 with chocolate chips on top), rather than 40 in the instructions.

I spread the chocolate chips on top as a glaze. We cut into the cake after letting it cool for 10 minutes. It was awesome.

Chocolate Zucchini Cake

This was a springy, delicious cake. It was very moist from the yogurt and the zucchini. There was no taste of zucchini, nor any residual texture from the zucchini. This was an incredibly good, rich, satisfying cake. I would go out of my way to make this sometimes, even if I didn’t have zucchini growing right outside.

If you like rich chocolate, you should make this recipe. Be sure to make sure the cake is done enough before you put the chocolate chips on, because I think mine overbaked where it wasn’t weighted down with chocolate chips, which unfortunately made the leftovers not as good as it was fresh. Even so, this recipe is a keeper. Definitely try this recipe.

1 thought on “185: Chocolate Zucchini Cake”

  1. The chocolate zucchini cake was delicious!!!! I like when desserts have one healthy ingredient, and so you can feel like it’s not that bad for you 🙂

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