My mother has been making this cake as long as I can remember. As a child, the thought of a vegetable baked into a cake was just supremely odd. Now I know that little flecks of zucchini melt into the chocolate batter making the texture and richness just perfect.
My kids don’t have any of the “veggies in cake?” hangups I did. Especially this little guy. He probably would have consumed the entire pan if I’d let him.
You bake this cake in a casserole dish and sprinkle the top with walnuts and chocolate. It’s a well known fact that I’m not a nut person. At least, not in my baked goods. Also, my sweet daughter is allergic to walnuts. So I make mine half boy, half girl. I’ll let you figure out for yourself which side is which.
Zucchini cake is a pretty genius concoction. It’s basically a brownie that you can convince yourself is healthy. Tricky huh?
Just like my mom, I make this every year around zucchini harvest. She has the “homemade” edge on me though, since her zucchini is a product of her own hard work digging around in her garden. I totally cheat and use the ones my sweet neighbor brings to me. Actually, the fact that I don’t have to put in any effort (besides bringing a few pieces next door) makes me feel like a big old winner. Regardless of the fact that any vine, vegetable or violet I’ve ever touched has died almost immediately. Oh well. Whether I grew the zucchini or not, this cake is amazing. I’ll bet it would even be great with zucchini from your local supermarket. Just a hunch. Try it and let me know! Enjoy!
Print Recipe For Mom’s Chocolate Zucchini Cake Perfection
Mom’s Chocolate Zucchini Cake Perfection
2 C shredded zucchini
1/2 C softened butter
1/2 C vegetable oil
1 3/4 C granulated sugar
1/2 C sour milk (1/2 C milk + 1 T white vinegar, let sit 5 minutes)
1 tsp vanilla
2 1/2 C all-purpose flour
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
4 T cocoa powder
1/2 C chopped walnuts
1/2 C semi sweet chocolate chips.
Beat butter, oil and sugar until combined. Add eggs, one at a time, beating to incorporate. Add vanilla and sour milk to butter mixture and beat to combine.
In separate bowl, combine remaining dry ingredients (flour, cinnamon, cloves, baking soda, baking powder and cocoa powder).
Alternate mixing butter mixture and flour mixture until combined. Add 2 cups shredded zucchini and stir until just combined.
Grease and flour a 9×11 casserole pan. Pour cake batter into pan. Sprinkle with walnuts and chocolate chips. Bake at 325° for 55-65 minutes until a toothpick comes out with just a couple moist crumbs clinging to it. Cool on a rack. Can serve warm.