Chocolate Zucchini Cake

A delicious summer dessert Chocolate Zucchini Cake, the perfect way to use up some of those extra zucchini. Simple and easy and no need for a frosting. Serve it as a snack, dessert or even breakfast cake. 

With the arrival of August there is that one vegetable that never knows when to stop! Yes, zucchini. There are so many delicious ways to eat it and lucky for us one of them is Cake. I have used it in Donuts and Breads, but this is my first cake, so I thought why not go all out and make it chocolate!

How to make it

In a bowl whisk together the dry ingredients. In a separate bowl beat together the sugar and eggs until light, then beat in the melted butter and then the grated zucchini and the dry ingredients and combine.

Pour into the prepared cake pan, sprinkle with some chocolate chips and bake. Let cool before serving.

I added nuts, I used walnuts, but you could substitute with hazelnuts or even pecans if you like. I also sprinkled milk chocolate chips on top but again, if you prefer semi sweet chocolate that would work too. If you are a cinnamon lover then it would be the perfect addition.

If you love frosting then a simple Cream Cheese Frosting would be the best for this cake. I would probably leave out the chocolate chips on top though.

How to make Cake flour

I like to use cake or pastry flour in cake recipes because it makes them softer. You can easily make your own cake / pastry flour, for every cup of all purpose flour remove 2 tablespoons and substitute with corn starch, sift the two together and there you have homemade cake or pastry flour.

Do you have to peel Zucchini?

Because zucchini is picked before it fully matures on the vine the skin is still tender, therefore there is no need to peel it, the flowers and seeds are all edible also.

What is the best size to use?

For this recipe any size zucchini will work, I actually used medium size, but if you use large then you may want to eliminate some of the pulp if it contains seeds. When shredding the zucchini you really don’t have to squeeze out the excess moisture (although any liquid in the bowl of the shredded zucchini should be tossed).

Is Zucchini good for you?

Yes it is, it is packed with vitamins C and A, potassium, folate, and fibre. All beneficiary to a healthy heart, which helps to decrease the risk of stroke and also reduces high blood pressure and can reduce cholesterol.

How to store it

The cake should be stored in an airtight container or wrapped tightly in plastic. If will keep at room temperature for about 3 days, any longer and it should be stored in the fridge. It will last in the fridge for about 7-8 days. It can also be frozen, be sure to wrap it tightly with plastic and place in a freezer safe bag or container. It will last up to 2-3 months.

More Related Recipes

• Zucchini Patties
• Cheesy Zucchini Bites
• Italian Sausage & Cheese Stuffed Zucchini
• Creamy Italian Zucchini Risotto

So if you are looking for a sweet way to use up some zucchini I hope you give this Chocolate Zucchini Cake a try and let me know what you think. Enjoy!