You-Won't-Know-It's Decadent Chocolate Zucchini Cake

"This is not just zucchini bread with some cocoa added to make you think this is a chocolate cake. It's a wonderful moist, heavy-on-the-chocolate delicious cake. Truly, no one will ever know that there is zucchini in this recipe. And even my teenage daughter pronounced this recipe "a cinch to make.""
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 cake
Serves:
12-14
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ingredients

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directions

  • Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.).
  • Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.).
  • Preheat oven to 350 degrees.
  • Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release.
  • In large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Combine flour, cocoa, baking powder, baking soda, and salt.
  • Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt.
  • Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined.
  • Fold in zucchini.
  • Pour into cake pan(s).
  • Bake for 50-60 minutes or until toothpick comes out with just a few crumbs.
  • Allow to cool for 10 minutes before removing from pans onto cooling rack.
  • Frost with your favorite frosting.

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Reviews

  1. As a dedicated chocoholic, I can say with some certainty that this recipe does make for a wonderfully satisfying chocolate treat! Absolutely delicious even as I served it unfrosted! My son, his wife, my other half & I, we all thank you for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
     
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RECIPE SUBMITTED BY

Although the kind of cooking I was raised on and most enjoy would best be described as down-home, Southern comfort food, that is not my history in the the least. My mother came from Wyoming rather than the deep south, but she is a wonderful cook and an expert at comfort food.? We always had someone extra at our dinner table as a kid, so I learned how to cook for a crowd.? My husband and two kids tease me about cooking for the 5th regiment, but they all seem to enjoy it. Although I love to cook, I also love to perform in and teach Theatre. That means there are many times when my two passions don't allow enough time for one another.? It's rather difficult to be in the classroom all day teaching theatre, have rehearsals after school, and often be at a theatre by 6:30 for a performance call and still create the kind of meals I truly enjoy cooking. Until I can find a way to marry these two passions, I enjoy collecting and creating recipes and trying them out on my family and friends.
 
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