The most delicious chocolate cake you will ever taste and the most perfect way to use up the abundance of zucchini you have coming out of your garden!
I’m just going to put it right out there — I don’t like zucchini. Nope, not at all. I really tried during the whole “zoodles” craze but they were always soggy and mushy and not so delicious. But this cake, this recipe, I am in all.the.way. The grated zucchini creates the most moist (sorry, not sorry) and delicious crumb that you will ever try! Our 7 year old watched me VERY skeptically make this yesterday and she was not sold that she couldn’t taste “all that green stuff” once it was baked. She tried it, hot out of the oven and with wide eyes said “It’s like you can’t even taste the zucchini!” It’s like, that’s the whole point. 😉
So shred up that overgrown zucchini and make this chocolate cake! Be sure to warm it up and pair it with a tall glass of cold milk! Feel free to send me a thank you note afterwards!
Chocolate Zucchini Cake
Ingredients:
Cake:
- 1/2 cup melted coconut oil
- 1/2 cup melted butter
- 1 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk or sour milk*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 2 1/2 cups flour
Topping:
- 1/2 cup brown sugar
- 1/2 cup chocolate chips
- 1/3 cup walnuts (optional)
Directions:
Preheat the oven to 350 degrees.
Combine the melted coconut oil, melted butter, sugar, eggs, vanilla, buttermilk/sour milk, baking powder, baking soda, cocoa powder, cinnamon and salt in a large bowl. Stir to fully combine. Add in the zucchini and flour, mix, just until incorporated. Pour into a greased 9×13 pan.
Combine with brown sugar, chocolate chips and walnuts (if using!) in a small bowl. Sprinkle topping onto the cake.
Bake for 30 minutes, take out and test with a toothpick. If the toothpick has batter on it, put it in for another 5 minutes. Mine cooks for 35 mins on the dot but some ovens can take up to 45 mins. Don’t over cook this gem!
Serve warm with a cold glass of milk!
*Sour milk can be made if you don’t have buttermilk. Simply fill the 1/2 cup measuring cup of milk. Remove 1 teaspoon of milk and pour white vinegar to fill to the 1/2 cup. Then just use it as you would buttermilk!
Recipe from my Auntie Lois, via my Mama, adapted by me!
