Prep 20 mins
Cook 40 mins
I got this recepe originally from my friend Elizabeth who had a huge garden and plenty of zucchini. It is a moist, lovely cake that I like plain with no icing or frosting, though Elizabeth would use an orange or lemon glaze . She would also use whole wheat pastry flour. I have also used bittersweet chocolate with great results. Sour cream or yogurt can be substituted for the buttermilk.
- 6 ounces good quality semisweet chocolate
- 1⁄2 cup vegetable oil
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 3 eggs
- 1 tablespoon vanilla
- 1⁄3 cup buttermilk
- 2 cups unbleached flour
- 1⁄3 cup Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups grated zucchini
- Melt chocolate, oil and butter at low heat.
- Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
- In another bowl sift together flour, cocoa, soda, baking powder and salt.
- Mix all ingredients alternating wet and dry.
- Finally add zucchini.
- Bake in greased and floured Bundt pan at 350 degrees F.
- For 40-60 minutes or until straw comes out clean.
I was literally in a panic today when I realized that I had not saved this recipe to my cookbook when I first made it, and I couldn't find it when I searched!! That should tell you something. This is THE BEST ZUCCHINI CAKE EVER. My kids beg me to make it, my best friend tries to bribe me to make it; it is just that good. While you can't taste the zucchini, it adds a wonderful dimension to this cake and becomes almost ganache like in texture. It is simply delicious.
We loved this dark and chocolaty cake! So rich tasting and moist. I tried to lessen the fat content by skipping the butter and using only 3/4 cup of canola oil. I also used 6 egg whites, and it still came out moist and delicious! I also drizzled vanilla icing on while warm. Thanks for a great recipe.
Wow! This is the best chocolate cake I have EVER had! Period.<br/><br/>I used Ghirardelli semisweet baking chocolate. I subbed half of the zucchini for yellow squash because we had loads of it in t he garden (did that with other recipes, too, and they come out the same). The squash/zucchini really adds to the moistness. I made it as a bundt cake, unfrosted, and it took 50 minutes to cook in my oven.<br/><br/>I will say, this isn't a healthy cake--the amount of butter, sugar, and white flour pretty much cancels out the squash, but it is an incredible dessert--better than chocolate cake without squash, by far.