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.
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.
Want something else sweet to do with zucchini? Try Chocolate Zucchini Bread.
- 1/2 cup (8 tablespoons) butter
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup yogurt, sour cream, or buttermilk
- 2 1/2 cups flour
- 3/4 cup cocoa
- 3 cups shredded zucchini (about one 10″ zucchini)*
- 1 1/2 cup chocolate chips, divided
- Beat together butter, oil, sugar, vanilla, baking soda, baking powder, and salt, mixing until smooth. Add eggs. Add part of the flour and cocoa, then the yogurt, and then the rest of the flour and cocoa, mixing until just combined. Stir in shredded zucchini and 1/2 cup of the chocolate chips.
- Pour into a greased 9×13-inch pan. Bake at 325F for 30-35 minutes. Top of the cake should spring back when touched, and the center should be set.
- Top immediately with 1 cup chocolate chips. Return cake to the oven for 5 minutes, until a toothpick inserted into the center comes out clean.
- Remove cake from oven. Immediately smooth out hot chocolate chips into a glaze. Cool before serving.