Local produce is starting to creep it’s way into veggie stores here in Ontario (at least somewhat local, anyways) so I find myself with an entire bin full of yellow zucchini this week. How many dinners in a row can contain zucchini!? Not that many. It’s always best to plan your baking based on what’s already on hand, otherwise if you’re like me – you end up with cupboards jam packed full of random tidbits you forget you even have. No better way to use zucchini than to make cake, I say.

This recipe yields one small loaf pan. My pan is large and wide, so my loaf is a little squat looking. Not too sweet, perfect for breakfast.

Chocolate Zucchini Cake

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

2 cups grated zucchini, with the excess water squished out

1 cup all purpose flour

1/4 cup bread flour

1/4 cup cocoa powder

1/2 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

1 large egg

1/3 cup butter, melted

3/4 cup granulated or brown sugar

1 TB vanilla

-Preheat your oven to 350 F, and prepare one large loaf pan.

-Whisk together all of the flour, soda, salt, cocoa, and cinnamon in a large bowl. Sift if there are any little lumps.

-In the bowl of your stand mixer add the egg, sugar, vanilla, and melted butter, and paddle until smooth.

-Add the drained grated zucchini, paddle again until smooth.

-Add the dry ingredients last and paddle just until the ingredients are combined. I like to finish blending the last little bit by hand with a spatula so that the mixture doesn’t become to stiff.

-The batter will be thick but spreadable. Spoon out into a prepared loaf pan and even the top out with a spoon or a small offset spatula.

-Bake for 45 minutes or until a skewer comes out clean. Rest in the loaf pan for 5-7 minutes and then remove onto a wire rack to cool completely before slicing.

 

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Posted by:Ashley

6 replies on “Chocolate Zucchini Cake

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