Elizabeth's Chocolate Zucchini Cake

Submitted by NitaD

"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."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 16

ingredients

• 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

directions

1. Melt chocolate, oil and butter at low heat.
2. Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
3. In another bowl sift together flour, cocoa, soda, baking powder and salt.
4. Mix all ingredients alternating wet and dry.
5. Finally add zucchini.
6. Bake in greased and floured Bundt pan at 350 degrees F.
7. For 40-60 minutes or until straw comes out clean.

Reviews

[Sticky Bun Lady]

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.

 

[Hazeleyes]

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.

 

[Jennifer M.]

Moist and dense. I like a cake with some heft. Baked in a deep 9x13 for about 45 minutes. Covered with a cooked chocolate frosting and toasted walnuts. YUM!

 

[Soozaler]

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.

 

[LittleJo]

Delicious! And nutritious!!