It’s rather rare that I bake a cake during the Summer, I typically stick to baking cupcakes and no bake treats that don’t take long to make or heat up the kitchen. But one exception is this Chocolate Zucchini Cake; super moist from the zucchini, filled with a little crunch from the nuts and a luscious chocolate flavor that can’t be beat!
Zucchini is one of those amazing vegetables, especially if you grow them yourself. They typically produce lots and lots of zucchini, and if you don’t watch them closely, you will have zucchini the size of baseball bats. I bet you know what I’m talking about. But actually, in my opinion, those are the best for baking. Just one huge zucchini will yield lots of cups of zucchini to freeze or use right away in a Zucchini Cake Recipe.
We also love Fried Zucchini, but it’s better to use small zucchini for that. My Mom used to fry the large zucchini, and although I loved them, I remember them having lots of seeds.
This recipe for Chocolate Zucchini Cake was one I found many moons ago in a newspaper article written by an Amish cook, you know they have the best recipes ever! It’s perfect to serve just about any time – potlucks, picnics, cook outs, weeknight dinner or even at a dinner party.
I like dusting it with a little powdered sugar and serving a dollop of Cool Whip or whipping cream on the side. And the cake is actually better the second or even third day – if it last that long!
We only planted 2 Zucchini plants this year in the garden, but you can see how much produce we will get from those plants. There are lots of Zucchini blossoms too. I’ve heard that they are good fried, have you ever tried them?
Zucchini is one of my favorite vegetables to bake with. Here are recipes for Zucchini Bread, Zucchini Bars, Zucchini Muffins, Zucchini Cupcakes and How to Freeze Zucchini…
Carrot Zucchini Bars | Zucchini Bread | Zucchini Raisin Muffins | Freezing Zucchini | Zucchini Cupcakes
- 2 cups Flour
- 1 teaspoon Salt
- ¼ teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 1 tablespoon Cinnamon
- 4 tablespoons Cocoa, unsweetened
- 3 Eggs
- 2 cups Sugar
- 1 cup Oil
- 1 Tablespoon Vanilla
- 2 cups Zucchini - grated
- 1 cup Nuts - I like walnuts in this recipe
- Preheat oven to 350 degrees and lightly spray 13x9 pan with cooking spray
- Mix all ingredients in a large bowl until well combined, do not overmix
- Pour into pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean
- Cool completely
- Dust with powdered sugar and serve with whipping cream if desired